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Mexican Roast Chicken

We, like most families, go through “What’s for Dinner” ruts from time to time.  Last week frankly was a bit of a challenge.  Thank goodness our Ahi Tuna Salad with the amazing Creamy Avocado Cilantro Lime Vinaigrette came through at the end.  And it’s funny because that salad never really knew where it was headed until the very last minute.  Besides the dressing, the other ingredient that stood out was the baked tortilla shell.  And so we decided that Taco Salads were in our near future.  To be exact, we agreed Roast Chicken {Mexican Style} on Tuesday and Chicken Taco Salads on Wednesday.  Looks like it’s going to be a good week!!

Bodacious Chicken Roaster

We have a basic never fail Roast Chicken recipe we follow that incorporates fresh herbs tucked under the chicken skin with some simples seasonings.  The beauty of having a base recipe of any kind is you can easily change up a few ingredients and create some wonderful new flavors.  We finely chopped fresh oregano, thyme, and cilantro and blended them with a little chili powder and butter.   Then we spread this mixture under the breast skin and seasoned the entire bird with an in-house spice blend of salt, pepper, oregano, cayenne, chili powder, paprika, and garlic powder.  Tonight we cooked our chicken in our Tumbleweed Pottery Bodacious Chicken Roaster.  Which essentially is a pottery beer can chicken roaster.

Mexican Green Bean & Potato Salad

We served our Roast Chicken with a side of Mexican Green Bean & Potato Salad.  It was good…sorry Lilah, not a bite to share.

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Roast Chicken in the Romertopf Clay Baker

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