Southwestern Roast Chicken with Cumin, Chili Powder & Cilantro

  • Ready in 1h 45m

  • Serves 4

  • 735 calories

  • 3.64g carbs

You can never have too many main course recipes, so give Southwestern Roast Chicken with Cumin, Chili Powder & Cilantro a try. This recipe makes 4 servings with 737 calories, 51g of protein, and 56g of fat each. For $2.55 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Several people made this recipe, and 1700 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. If you have olive oil, cilantro, cilantro, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. The Super Bowl will be even more special with this recipe. This recipe is typical of American cuisine.

11 ingredients

  1. 1 tbsp chili powder
  2. 5 sprigs cilantro
  3. 3 tbsps fresh cilantro
  4. 1 tbsp ground cumin
  5. 1/2 tsps kosher salt
  6. 1 cup low sodium chicken broth
  7. 3 tbsps olive oil
  8. 1/2 small onion
  9. 1/4 tsps pepper
  10. 4 lb roasting chicken
  11. 4 servings salt and pepper

Instructions

  1. Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F.Rinse the outside and the cavity of the chicken. Pat dry with a paper towel and place the chicken, breast side up, on a rack in a roasting pan.Season the cavity of the chicken with salt and pepper, and place the onion and cilantro sprigs into the cavity.In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Stir in the minced cilantro.Use your hands to gently loosen the skin of skin, thighs and drumsticks.
  2. Spread the cumin mixture evenly under the skin. Tie together the legs and tuck the wings under the chicken.Roast the chicken for 30 minutes.
  3. Add chicken broth to the pan.Roast until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees F, about 45 minutes longer.Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan (can be used to make a gravy, if you wish).
  4. Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving.
  5. Remove the onions and cilantro from the cavity. Carve and serve. Discard the skin before serving for a lower fat meal.
Southwestern Roast Chicken with Cumin, Chili Powder & Cilantro

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