Roasted Chicken and Mexican Spices
Prep time
Cook time
Total time
this little italian's Roasted Chicken and Mexican Spices is tasty as a main dish; cubed, sliced or shredded with soup, or even atop a salad of romaine, tomatoes, radishes and cotija cheese. Cooking it covered, slow & low keeps it moist and delicious!
Serves: 4
  • 1 large onion
  • 2 stalks of celery
  • Large bunch of fresh parsley
  • 1 whole chicken
  • 6 pats butter
  • 1 TBS chipotle in Adobo
  • Olive Oil
Seasonings - I like to pre-mix these and season as I go!
  • 1 TBS oregano
  • 1 TBS onion powder
  • 1 TBS cumin
  • 1 teaspoon chili powder
  • Salt & Pepper
  1. Slice the onion and line the bottom of a roasting pan. Chop the celery and place on top of the onions. Clean the chicken, rinse and pat dry. Prepare it for the roasting pan. Trim off the extra skin around the tailbone and also around the neck. With a paring knife separate the skin from the breast while leaving it still in tact. Brush both sides with some olive oil, season with salt and pepper on both sides as well as inside the cavitiy. Place the parsley sprigs and chipotle and adobo inside too. Between the skin and the breast place 6 pats of butter. Rub the bird with the pre-mixed seasonings. Cover the pan and roast in the oven at 250 for 2 hours.
Recipe by This Little Italian at