Spicy Mexican Roast Chicken Recipe

I wanted to eat chicken today. I actually wanted to eat chicken really badly today! So I thawed an Extra Large whole chicken that I got from Coles last week On Special, and while it was thawing I was pondering all day what I would do with it. In other words, how would I cook this chicken to best satisfy my craving for chicken??? Do I cook a chicken curry? Do I steam it? Do I chop it up and make fried chicken (I probably would have if it wasn’t so much effort, but it was too much effort when I had two kids around to keep me busy). So I decided to roast it.

Then came the next question. What do I do with it before I roast it?

I looked in my fridge, and I looked in my pantry. I looked in my spices cupboard. Put a bunch of things together… and voila! Dinner was prepped in under 5 minutes and into the oven to slow roast for 2.5 hours. Easy peasy!

The result? Pretty darn good if you ask me. Did it satisfy my craving for chicken? It sure did! The slow roasting process meant the chicken was deliciously moist and juicy. The spices and sauces I put together resulted in a slightly spicy and quite flavoursome chicken. All the flavours and juices were retained inside the casserole dish (use a dish big enough to fit the chicken and cover with casserole dish lid).

These were roughly the ingredients I used:
Taco seasoning powder
Nando’s Hot Peri Peri Sauce
Sweet Chilli Mix with Olive Oil (from the deli)
Salt and Pepper to taste
Extra olive oil for when rubbing all the ingredients in
Just rub all the ingredients generously around the chicken and stuff the sweet chilli mix into the chicken. Roast it in the oven at 130 degrees Celcius for approximately 2.5 hours in a covered casserole dish. Serve immediately and enjoy!
If you want the flavours to truly soak into the chicken, maybe wait half an hour before putting it into the oven to let all the marinade sit.

I’m a happy mumma! The family loves it too. Nothing beats a good homecooked roast chicken.

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