Mexican Roast Chicken with Olive Salsa


Mexican Roast Chicken with Olive Salsa

This succulent roasted chicken uses a simple Mexican spice rub to bring the flavor fiesta. Pair it with olive salsa for the perfect accent to your dinner.

Ingredients

  • 2 teaspoons canola or vegetable oil
  • 1 (5 to 6 lb.) roasting chicken
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic salt
  • 1 (3.8 ounce) can Lindsay® Sliced Ripe Pitted Olives, drained, or 1 cup sliced Lindsay® Pimiento
  • Stuffed Spanish Manzanilla Olives, or a combination
  • 1 cup chunky salsa
  • 1/4 cup chopped cilantro or green onions

Instructions

  1. Heat oven to 400 degrees F.
  2. Rub oil over chicken; sprinkle chili powder, cumin and garlic salt evenly over chicken.
  3. Place on a rack in a shallow roasting pan. Bake for 1 to 1 1/4 hours or until internal temperature of thigh reaches 160 degrees F and juices run clear.
  4. Meanwhile, in a small bowl, combine olives, salsa and cilantro.
  5. Transfer chicken to carving board. Tent with foil; let stand for 5 to 10 minutes.
  6. Carve chicken into pieces.
  7. Transfer 4 servings (4 pieces) to serving plates; serve with 1 cup of the olive mixture.
  8. Refrigerate remaining chicken and olive salsa mixture up to 4 days for Chicken Tortilla Soup plus leftovers.

10 min prep | 1 hr cook | 4 servings

Recipe and photo used with permission from: Lindsay - Bell-Carter Foods

This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.



We are happy to report
that MeWe is our new social media
home where our group now
has more than 6,000 members.
We are also on Telegram.