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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.


  • 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


  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 credit (used with permission): Lindsay - Bell-Carter Foods

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