I’m always looking for a new way to jazz up chicken. When I saw this recipe I knew I wanted to give it a try. The garlic-chili rub for the chicken is what intrigued me. I knew this dish would be full of flavor. I served a side of couscous and pinenuts with this dish and it accompanied the meal extremely well.
This is not a spicy dish. Although there is chili powder in the dish it more or less flavors the chicken then actually makes it spicy. If you are looking for a bold week night meal and love garlic and chili powder then this chicken dish is for you.
|Mexican Roast Chicken & Carrots||
- ⅓ cup olive oil
- 1 lemon, juiced
- 4-½ tsp chili powder
- salt and pepper to taste
- 16 cloves of garlic
- 1 bag baby carrots, halved lengthwise
- 4 skin-on, bone-in chicken breast
- In a small bowl, combine the olive oil, 2 tablespoons lemon juice, and ½ teaspoon chili powder and salt. Whisk well until incorporated.
- In a 9 x13 inch baking pan, toss the carrots and 12 cloves garlic with ¼ cup of lemon-chili mixture.Place the pan in a cold oven and heat to 400 degrees.
- Meanwhile, peel and grate the remaining 4 cloves of garlic in a small bowl. Stir in 2 tablespoons of lemon juice and the remaining 4 tsp of chili powder. Rub the garlic-chili paste evenly onto the chicken flush under the skin and over the skin. Let the chicken sit until the oven and pan are preheated.
- Season the chicken with salt and pepper. Place the chicken, skin side up, over the vegetables in the baking pan. Roast until cooked through but still juicy, about 40 minutes or until internal temperatures reaches 165 degrees. Serve immediately.