Tex-Mex Roast Chicken

Name: Tex-Mex Roast Chicken
Prep time: P1H
Cook time: P1H
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: lime juice; chicken broth; red wine vinegar; garlic cloves; scallions, spring or green onions; chili powder; cumin; cumin seeds; cayenne pepper; cilantro; limes; salt and black pepper; chicken

Yield

6 servings

Prep

1 hrs

Cook

1 hrs

Ready

2 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
½	cup	lime juice fresh
½	cup	chicken broth
¼	cup	red wine vinegar
4	each	garlic cloves peeled and chopped
6	each	scallions, spring or green onions chopped
1	tablespoon	chili powder
1	teaspoon	cumin ground
1	teaspoon	cumin seeds
¼	teaspoon	cayenne pepper
¼	cup	cilantro chopped
2	each	limes grated zest no white
1	x	salt and black pepper	*
3 ½	pound	chicken patted dry

Ingredients

Amount	Measure	Ingredient	Features
118	ml	lime juice fresh
118	ml	chicken broth
59	ml	red wine vinegar
4	each	garlic cloves peeled and chopped
6	each	scallions, spring or green onions chopped
15	ml	chili powder
5	ml	cumin ground
5	ml	cumin seeds
1.3	ml	cayenne pepper
59	ml	cilantro chopped
2	each	limes grated zest no white
1	x	salt and black pepper	*
1.6	kg	chicken patted dry

Directions

In a medium-size bowl, mix together the lime juice, ½ cup of chicken stock, red wine vinegar, garlic, green onions, chili powder, ground cumin, cumin seeds, cayenne or jalapeno pepper, cilantro, and lime peel.

Season to taste with salt and pepper.

Place the chicken in a large bowl or resealable plastic bag and cover with the marinade.

Marinate at least 1 hour and up to 24 hours in the refrigerator.

Preheat the oven to 400℉ (200℃). Place the marinated chicken together with the marinade in a roasting pan. Add more stock if needed to come 1 inch up the side of the chicken.

Bake, basting every 20 minutes, for 1 to 1¼ hours, or until a meat thermometer registers 180 degrees when inserted into the thigh.