This hot and mildly spicy Mexican flavor inspired Chicken is a must have dinner treat. Research has shown that spicing up the palate has amazing health benefits, which include living longer. HarvardHealthPublishing.
Preparing this recipe is very quick and easy – under ten minutes; then a low temperature oven-roasting process makes for a mouthwatering, melt in your mouth and juicy chicken. The slow roasting [or baking] process allows the chicken to steam in its own flavorful broth. In this recipe, I left the jalapeños whole – this allows the flavor to be just mildly spicy. Add a vegetable side dish to enhance the health benefits of a well rounded meal. Enjoy!
Slow Roasted Chili Chicken
This is an easy preparation and fully loaded with flavor dinner recipe.
- 1 whole organic chicken 5 to 6 pounds
- 10 cloves garlic crushed
- 3 tablespoons cilantro chopped
- 3 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon fresh ground black pepper
- 1 lime zested and juiced
- 2 tablespoons sesame oil
- 4 whole jalapeños
- 2 medium to large sweet onions peeled and sliced into 6 to 8 round pieces
Preheat oven to 350 degrees.
Note: Use the roast setting if you have that feature on your oven. Cook-time is similar if you use the regular bake setting.
In a small bowl, add the crushed garlic, cilantro, chili powder, coriander, salt, black pepper, lemon zest and juice and sesame oil. Use a spoon to mix ingredients together to form a loose paste.
Rinse the chicken and pat dry with paper towels. Place the chicken in a deep roasting dish or roasting pan.
In a medium bowl, add the sliced onions and whole jalapeños. Season with one teaspoon of the chili seasoning paste.
Use the remaining seasoning to coat the chicken. Use your fingers to gently loosen the skin of the chicken. Rub some of the seasoning under the breast skin and inside the chicken cavity. Rub the remaining seasoning all over the outside of the chicken. Spread the onions and jalapeños around the chicken.
Cover the chicken tightly with aluminum foil. Place in the oven and bake for 1 hour and 15 minutes. Remove the foil cover. Use a spoon, baster or a small ladle to pour some of the gravy over the chicken. Continue baking, uncovered, for 15 minutes until lightly browned.
Remove from the oven, allow to sit for 15 minutes before carving the chicken. Plate and serve.