Taco Spiced Baked Chicken

Jump to Recipe

Are you ready to turn a boring chicken into an unbelieveable mouthwatering main attraction on your lunch or dinner plate? Marrying simple chicken with this Taco Spice Seasoning will do just that. When I created this seasoning and chicken recipes, I was in the mood for tacos but I really did not want all the hoopla that came with filling taco shells. What I really wanted was baked chicken with a taco flavor. That’s just what was accomplished with this creation. Instead of just using the dry seasoning, I perked up the flavors even more with fresh garlic and fresh oregano – don’t skip this if you want a brighter flavor. The amazing smell permeating through the house transported me to Mexico – it was like walking through a street food fair where the smell of really delicious flavors travel up your nostrils and make you feel hungrier than you really are.

This is a recipe that you can easily cut the ingredients in half if you want to make less. I feed a family of four, so the big batch generally lasts for two days. The beauty with any leftover chicken is that you can shred them and serve as tacos – and I highly recommend using the cilantro hot sauce on the tacos. Cilantro Hot Sauce

4 from 1 vote

Taco Spiced Baked Chicken

A simple and delectable baked chicken that’s great for lunch or dinner.

Course Dinner, Lunch
Keyword Best Baked Chicken, Roasted Chicken, Taco Chicken
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 to 8 People
Author Yasmin Rasheed



  • 2 tablespoons chili powder
  • 1-1/2 tablespoons ground cumin
  • 1-1/2 tablespoons ground coriander
  • 2 teaspoons garlic powder
  • 2 teaspoons sriracha
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon paprika


  • 6 pounds organic chicken parts (2 half breasts, drumsticks, thighs)
  • OPTIONAL: 2 limes halved
  • 2 teaspoons fresh oregano leaves chopped
  • 1 tablespoon freshly crushed garlic
  • 2 teaspoons sea salt
  • 3 tablespoons Taco Spiced Seasoning
  • 2 tablespoons extra virgin olive oil



  1. In a small bowl, add all the taco spiced seasoning and mix to combine. Set aside.

    Note: You will not need to use all the seasoning.  Store unused portion in an airtight container for future use. The seasoning can be used on steaks as a dry rub.


  1. Preheat the oven to 375 degrees. Use the roast setting or convection setting if your oven has any of those features.

  2. Rinse the chicken parts and use paper towel to pat each piece dry – very dry. Cut each of the chicken breasts into two pieces.  

  3. Place the chicken parts in a large bowl.  Add the olive oil, fresh garlic and oregano, salt and 3 tablespoons of the taco spiced seasoning mix. Use your hands to coat the chicken parts with the seasonings – coat thoroughly.

  4. Line a large baking sheet with parchment paper. Place the chicken parts in a single layer on the sheet pan. For the breasts and thighs, place the skin side down – this allows the skin to crisp up once you flip the chicken parts half-way through the cooking time. If using the limes, place them in any open spots in between the chicken parts.

    Note: Place the breast parts in the middle section of the pan – this keeps them from drying out during the baking process.

  5. Place the sheet pan in the oven and bake the chicken for 50-minutes to 1- hour. Half-way through the cooking time, flip the chicken pieces over so that the sides that were touching the parchment paper is on top.

    Note: If you use the roast or convection setting cook for 50 minutes. Regular bake setting, cook for 1 hour.

  6. Remove the baked chicken from the oven, plate and serve with your favorite sides and sauce. Enjoy!

    Note: I served this with a three bean brown rice and my [famous] cilantro hot sauce.

Please follow and like us:
Rate this recipe

One Comment Add yours

Leave a Reply