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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



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 minutes prep
1 hour cook
4 servings

Recipe and photo credit: Lindsay - Bell-Carter Foods.


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