Mexican Roasted Chicken

Looking to spice up your weeknight dinners? Mexican Roasted Chicken is your answer! Bursting with bold, zesty flavor and roasted to crispy, golden perfection, this dish is incredibly easy to make and delivers a restaurant-worthy result right from your oven.

With a spice blend inspired by Mexican cuisine—think cumin, chili powder, paprika, garlic, and lime—this juicy chicken pairs beautifully with rice, roasted veggies, tortillas, or fresh salads. Whether you use a whole chicken or your favorite cuts, this one-pan wonder is a flavorful upgrade to any dinner table.

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs or drumsticks (or 1 whole chicken, cut into pieces)
• 2 tablespoons olive oil
• Juice of 1 lime (plus extra wedges for serving)

For the Mexican Spice Rub:

• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional for heat)

Optional Garnish:

• Fresh cilantro, chopped
• Lime wedges
• Diced jalapeños or onions

Preparation:

Step 1: Preheat and Prep

• Preheat oven to 425°F (220°C). Line a baking sheet or roasting pan with foil for easy cleanup.

Step 2: Mix the Spice Blend

• In a small bowl, mix together all the spice rub ingredients. Taste and adjust heat by adding more cayenne if desired.

Step 3: Season the Chicken

• Pat the chicken dry with paper towels. Place it in a large bowl or dish. Drizzle with olive oil and lime juice, then sprinkle the spice mix all over the chicken. Rub well to coat evenly on all sides.

Step 4: Roast the Chicken

• Place the seasoned chicken pieces skin-side up on the baking sheet. Roast for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.

Tip: If using a whole chicken, roasting may take closer to 60–75 minutes depending on size.

Step 5: Rest and Serve

• Let the chicken rest for 5–10 minutes after roasting to keep it juicy. Garnish with chopped cilantro and serve with lime wedges.

Variation:

• Spatchcock Chicken: Use a butterflied whole chicken for even roasting
• Air Fryer Version: Cook at 375°F for 25–30 minutes, flipping halfway
• Grilled Style: Marinate with spices and grill for a charred, smoky flavor
• Boneless Option: Use boneless, skinless thighs or breasts for faster cooking
• Citrus Kick: Add orange juice or zest to the marinade for extra depth

Serving Suggestions:

• With Rice: Serve with cilantro-lime rice or Spanish rice
• Taco-Style: Shred the meat and serve in tortillas with salsa and avocado
• With Veggies: Pair with roasted sweet potatoes, corn, or bell peppers
• Low-Carb: Serve with cauliflower rice or a fresh Mexican slaw
• Over Salad: Slice and place over greens with a creamy chipotle dressing

⏱️ Time Overview:

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Rest Time: 10 minutes
• Total Time: ~1 hour

🍽️ Nutritional Information (Per Serving – based on 4 servings):

• Calories: ~310
• Protein: ~28g
• Carbohydrates: ~2g
• Fat: ~21g
• Sodium: ~480mg
• Sugar: ~0g

Nutritional values may vary based on cuts used and serving size.

Conclusion:

This Mexican Roasted Chicken is an easy, flavor-packed recipe that delivers big results with little effort. Whether you’re planning a weeknight dinner, meal prepping for the week, or feeding a hungry crowd, this dish is guaranteed to impress.

With crispy skin, juicy meat, and bold Mexican spices, it’s a comforting and versatile meal you’ll return to again and again.