A foolproof roast chicken recipe, using southwestern flavors, such as cumin, chili powder and cilantro.
I used to be terrified of roast chicken. Not of eating it, but of cooking it. Everyone told me to take care not to overcook it or else the breast meat would be dry. On the other hand, a fear of poisoning my friends and family if I undercooked it sat deep in my gut.
The very first time I roasted a chicken, I ended up with a semi-raw piece of poultry. Apparently my fears of making my husband (then boyfriend) sick overrode the threat of dry breast meat. Sorry about that, honey. Being a rather unseasoned cook, I pitched my equally unseasoned chicken straight into the garbage rather than simply roasting it for a few more minutes.
Many years later, I am happy to report that I finally got the better of roast chickens. In fact, I now claim this as an easy meal, one that will give us leftovers for another meal if I roast two small chickens at once. (Note: If you choose to do this, be sure to add some cooking time.) Often a simple rub with olive oil and a quick seasoning with salt and pepper with do the trick. However, sometimes I branch out and make an easy spice rub to smear over and under the skin. It’s one of the easiest ways to add flavor without adding a ladle full of fat.
This southwestern rub is a mix of cumin, chili powder, cilantro, salt, pepper and olive oil. That’s equals about one minute of work for a whole lot of flavor.
Serve the chicken alongside a salad, roasted vegetables, or a quinoa salad (see suggestions just above the printed recipe) for a healthy meal that will impress your family.
The recipe:
Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F.
Rinse the outside and the cavity of the chicken. Pat dry with a paper towel and place the chicken, breast side up, on a rack in a roasting pan.
Season the cavity of the chicken with salt and pepper, and place the onion and cilantro sprigs into the cavity.
In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Stir in the minced cilantro.
Use your hands to gently loosen the skin of skin, thighs and drumsticks. Spread the cumin mixture evenly under the skin. Tie together the legs and tuck the wings under the chicken.
Roast the chicken for 30 minutes. Add chicken broth to the pan.
Roast until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees F, about 45 minutes longer.
Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan (can be used to make a gravy, if you wish).
Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving. Discard the skin before serving for a lower fat meal.
Remove the onions and cilantro from the cavity. Carve and serve.
Side dishes to serve with the roast chicken:
Cookin’ Canuck’s Spaghetti Squash with Apples & Toasted Pecans
Cookin’ Canuck’s Strawberry & Goat Cheese Green Salad with Basil Vinaigrette
Kalyn’s Kitchen’s Savory Roasted White Sweet Potatoes with Red Onion, Rosemary & Parmesan
Angie’s Recipes’ Brown Rice Pilaf with Dried Figs & Pomegranate
Home Cooking Adventure’s Roasted Brussels Sprouts with Cranberries & Pine Nuts
Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro
Ingredients
- 1 3 1/2 to 4 pound whole roasting chicken, giblets removed
- salt and pepper
- 1/2 small onion cut into quarters
- 5 sprigs cilantro
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 3 tablespoons minced fresh cilantro
- 1 cup low-sodium chicken broth
Instructions
- Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F.
- Rinse the outside and the cavity of the chicken. Pat dry with a paper towel and place the chicken, breast side up, on a rack in a roasting pan.
- Season the cavity of the chicken with salt and pepper, and place the onion and cilantro sprigs into the cavity.
- In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Stir in the minced cilantro.
- Use your hands to gently loosen the skin of skin, thighs and drumsticks. Spread the cumin mixture evenly under the skin. Tie together the legs and tuck the wings under the chicken.
- Roast the chicken for 30 minutes. Add chicken broth to the pan.
- Roast until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees F, about 45 minutes longer.
- Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan (can be used to make a gravy, if you wish).
- Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving.
- Remove the onions and cilantro from the cavity. Carve and serve. Discard the skin before serving for a lower fat meal.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Donna
Wow. All I can say is WOW.
Bev @ Bev Cooks
Oh heeeeeeeeeeeeeeeeeeckyerrrrrsh.
Laura (Tutti Dolci)
I absolutely love these flavors, Dara!
Jessica@AKitchenAddiction
Great idea to use southwestern flavors when roasting chicken!
Anna @ Crunchy Creamy Sweet
Now this is one perfectly roasted chicken! I have to try the spices under the skin tip!
Jeanette
So funny how so many people are intimidated by roast chicken – I was the same too until I realized how foolproof and easy it really is to make. I have to confess, I’m really lazy and I don’t baste it or add any broth, simply season and bake at 400 for an hour. Going to try your Southwestern spices on my roast chicken tonight!
Carla @ Carlas Confections
This makes roasting chicken so much easier and less scary!! Great recipe. It sounds amazing!!
Lana @ Never Enough Thyme
Great combination of flavorings for a roast chicken! They’re so easy to make that I usually wind up with one a week. Glad to have a new way to season them.
Elizabeth@ Food Ramblings
yum! cant wait to make this! i love making roast chickens!
Gerry @ Foodness Gracious
That is one tasty looking birdy! I love what cumin can do to a dish, ba boom and its all tasty and exotic 🙂
SeattleDee
I LOVE southwestern flavorings, and this roast chicken sounds scrumptious. The best part of roasting a chicken? having tasty leftover meat for enchiladas, tacos, quesadillas and the like, and a carcass for soup stock.
Kalyn
This looks wonderful. I used to make roast chicken a lot until I got lazy and started buying the rotisserie chickens at Costco. Bad blogger, I know!
Kristina
Those southwest spices sound fabulous! I still haven’t roasted a chicken myself… I’m a little scared! More worried about undercooking it too 🙂 But when I get the courage… need to try this! Yum!
carrian
Love this southern version. This bird looks gorgeous and I know my little C will just loooove it. She likes her food to have lots of flavor, and loves chicken
Erika @ The Hopeless Housewife
What a beautiful chicken dinner and I love the southwest flavors.
Lail | With A Spin
I used to be afraid of making roast chicken too. Love all the flavors.
Galinas
Utterly delicious recipe. Very inspired.
SMITH BITES
oh so glorious Dara – really, really love the southwestern flavors!
shelly (cookies and cups)
I love the idea of mixing Southwestern flavors on a roasted chicken! I would have never thought to do that!
Robyn Stone | Add a Pinch
What a gorgeous recipe, Dara! Happy birthday yesterday. I hope it was full of everyone and everything you love!