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
Taco Spiced Baked Chicken
A simple and delectable baked chicken that’s great for lunch or dinner.
Ingredients
TACO SPICED SEASONING:
- 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
FOR THE CHICKEN:
- 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
Instructions
TACO SPICED SEASONING:
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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.
FOR THE BAKED CHICKEN:
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Preheat the oven to 375 degrees. Use the roast setting or convection setting if your oven has any of those features.
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Rinse the chicken parts and use paper towel to pat each piece dry – very dry. Cut each of the chicken breasts into two pieces.
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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.
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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.
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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.
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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.
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