Tex-Mex flavors coat this roast chicken -- serve it with Rice and Beans and El Rancho Potatoes for a down-home dinner.
Spiced Roast Chicken
Tex-Mex flavors coat this roast chicken — serve it with Rice and Beans and El Rancho Potatoes for a down-home dinner.
Ingredients
- 2 fresh whole chicken about 3 pounds each
- 1 diced peeled onion
- 4 Tbs lemon juice
- 2 clove garlic peeled and chopped
- 1 4- oz. can chopped green chile peppers
- 1 tsp chili powder
- 1 tsp cayenne pepper
Instructions
- Preheat oven to 375°F.
- Remove skin from chicken and discard; place chicken in a bowl and set aside.
- In a separate bowl mix together onion, lemon juice, garlic, green chiles, chili powder and pepper.
- Pour over chicken and marinate in refrigerator for 1 hour, turning occasionally.
- Roast the chicken in a shallow pan, basting frequently with the marinade, for 1 to 1¼ hours or until done.
- Remove from oven and serve hot.
Nutrition values
Calories: 300 kcal