Mexican Roasted Chicken
From sharebear1 13 years agoIngredients
- 4 to 5 lb chicken shopping list
- 1 Teaspoon Ground Chile Ancho Powder shopping list
- 1 Teaspoon garlic powder shopping list
- 1 Teaspoon onion powder shopping list
- 1 Teaspoon Mexican oregano shopping list
- 1 Teaspoon coriander shopping list
- 1 Teaspoon salt shopping list
- 3/4 Teaspoon paprika shopping list
- 3/4 Teaspoon Ground Chile de Arbol Powder shopping list
- 3/4 Teaspoon white pepper shopping list
- 3/4 Teaspoon cumin shopping list
How to make it
- In a small bowl,mix together spices. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 350 degrees F.
- Place chickens in a roasting pan, cover with foil. Bake for 3-4 hours until internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
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