Imagine a dish that combines the bold, smoky heat of Mexican-inspired spices with the succulent perfection of a perfectly roasted chicken, surrounded by golden potatoes and burst-in-your-mouth cherry tomatoes. This Chili Rubbed Roast Chicken isn't just a meal—it's a culinary adventure that will transport your taste buds to a world of vibrant, mouth-watering flavors. Whether you're looking to impress dinner guests or simply elevate your weeknight cooking, this recipe promises a show-stopping centerpiece that's as easy to prepare as it is delicious.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 whole chicken
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups cherry tomatoes
- 1 pound baby potatoes
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the center of the oven.
- Pat the whole chicken completely dry using paper towels. This helps achieve crispy skin during roasting.
- In a small bowl, mix chili powder, garlic powder, salt, and black pepper to create a spice rub.
- Generously coat the entire chicken with the spice mixture, making sure to season under the skin and inside the cavity.
- Wash and halve the baby potatoes. Spread them in a single layer on a large roasting pan or baking sheet.
- Scatter cherry tomatoes around the potatoes, creating space in the center for the chicken.
- Drizzle olive oil over the potatoes and tomatoes, tossing to ensure even coating.
- Place the seasoned chicken in the center of the roasting pan, breast side up.
- Roast in the preheated oven for approximately 60-75 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Every 20 minutes, baste the chicken and gently stir the potatoes and tomatoes to ensure even cooking.
- Remove from oven and let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
- Serve hot, with roasted potatoes and cherry tomatoes alongside the chicken.
Tips
- Pat the chicken completely dry before seasoning to ensure the crispiest, most golden skin possible.
- Don't be shy with the spice rub - massage it thoroughly under the skin and inside the cavity for maximum flavor penetration.
- Use a meat thermometer to guarantee the chicken is cooked perfectly - 165°F is the magic internal temperature for safe and juicy meat.
- Let the chicken rest after roasting to allow juices to redistribute, ensuring each slice is incredibly moist.
- For extra flavor, consider adding fresh herbs like rosemary or thyme to the roasting pan.
- If some potatoes aren't browning evenly, give the pan a gentle shake or stir during roasting.
- Choose a roasting pan with high sides to catch all the delicious drippings and prevent oven mess.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
