Mexican Roast Chicken with Olive Salsa

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At a Glance:

Prep Time:
10 minutes
Cook Time:
1 hour


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 oz.) 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


Heat oven to 400°F. Rub oil over chicken; sprinkle chili powder, cumin and garlic salt evenly over chicken. Place on a rack in a shallow roasting pan. Bake 1 to 1-1/4 hours or until internal temperature of thigh reaches 160°F. and juices run clear.

Meanwhile, in a small bowl, combine olives, salsa and cilantro. Transfer chicken to carving board. Tent with foil; let stand 5 to 10 minutes. Carve chicken into pieces. Transfer 4 servings (4 pieces) to serving plates; serve with 1 cup of the olive mixture. Refrigerate remaining chicken and olive salsa mixture up to 4 days for Easy Chicken Tacos* plus leftovers.

Nutrients Per Serving:

(1 piece of chicken and 1/4 cup salsa mixture):
Calories: 473
Calories from fat: 215
Total fat: 24g
Monounsaturated fat: 7g
Cholesterol: 141mg
Sodium: 614mg
Total Carbohydrates: 3g
Dietary fiber: 1g
Protein: 58g

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