Mexican Roast Chicken with Olive Salsa

Mexican Roast Chicken with Olive Salsa


  • prep
  • cook
  • 4 servings

Ingredients You Need

  • 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


Cooking Directions

  1. Heat oven to 400°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 1 to 1-1/4 hours or until internal temperature of thigh reaches 160°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 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.


Nutrition

  • Calories473
  • Fat24g
  • Protein58g
  • Cholesterol141mg
  • Total Carbs3g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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