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Name: Southwest Roasted Chicken with Potatoes
Prep time: 30 min
Total time: 2 h
Yield: 6
Cuisine: Southwestern
Ingredients: 1 (5-lb.) whole chicken; 1 TB. extra-virgin olive oil; SOUTHWEST CHICKEN RUB; 2 teaspoons cumin; 1 teaspoon coriander; 1/2 teaspoon chipotle powder; 2 1/2 teaspoons smoked paprika; 2 1/2 teaspoons Himalayan pink salt; 1/8 teaspoon black pepper; 2 tablespoons cornstarch; 4 teaspoons chili powder; 1 teaspoon cane sugar; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; STUFF AND PLATE WITH; 2 large limes cut in halves; 1 large red onion cut in quarters; 1 handful fresh cilantro; 2 large red bell peppers cut into 1-in. pieces; 12 small yellow potatoes washed and cut in 1/2; 6 cloves garlic

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INGREDIENTS

1 (5-lb.) whole chicken
1 TB. extra-virgin olive oil
SOUTHWEST CHICKEN RUB
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder
2 1/2 teaspoons smoked paprika
2 1/2 teaspoons Himalayan pink salt
1/8 teaspoon black pepper
2 tablespoons cornstarch
4 teaspoons chili powder
1 teaspoon cane sugar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
STUFF AND PLATE WITH
2 large limes ; cut in halves
1 large red onion ; cut in quarters
1 handful fresh cilantro
2 large red bell peppers ; cut into 1-in. pieces
12 small yellow potatoes ; washed and cut in 1/2
6 cloves garlic

Servings

INSTRUCTIONS

1. Preheat the oven to 450ºF.

2. Wash chicken and pat dry with paper towels. Place chicken in a roasting pan, and drizzle and then rub chicken with extra-virgin olive oil.

3. In a small bowl, combine rub ingredients or add 1/2 cup of the pre-made seasoning.

4. Sprinkle and then rub entire chicken with spice mixture to coat.

5. Place 2 lime halves, 1/2 red onion, and 1 handful of cilantro in the chicken cavity.

6. Place the remaining limes halves, and onion around chicken in the roasting pan.

7. Add red peppers, yellow potatoes, and garlic cloves to the roasting pan.

8. Brush potatoes with olive oil and squeeze 1/2 lime on top of the chicken.

9. Roast for 15 minutes. Reduce temperature to 375ºF, and roast for 1 more hour, basting chicken every 20 minutes.

10. Let chicken rest for 15 minutes before serving.

NOTES

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Southwest Roasted Chicken with Potatoes

1 (5-lb.) whole chicken 
1 TB. extra-virgin olive oil 
  SOUTHWEST CHICKEN RUB 
2 teaspoons cumin 
1 teaspoon coriander 
1/2 teaspoon chipotle powder 
2 1/2 teaspoons smoked paprika 
2 1/2 teaspoons Himalayan pink salt 
1/8 teaspoon black pepper 
2 tablespoons cornstarch 
4 teaspoons chili powder 
1 teaspoon cane sugar 
1 teaspoon onion powder 
1/2 teaspoon garlic powder 
1/2 teaspoon cayenne pepper 
  STUFF AND PLATE WITH 
2 large limes  cut in halves
1 large red onion cut in quarters
1 handful fresh cilantro 
2 large red bell peppers cut into 1-in. pieces
12 small yellow potatoes washed and cut in 1/2
6 cloves garlic

1.	Preheat the oven to 450ºF.

2.	Wash chicken and pat dry with paper towels. Place chicken in a roasting pan, and drizzle and then rub chicken with extra-virgin olive oil.

3.	In a small bowl, combine rub ingredients or add 1/2 cup of the pre-made seasoning.

4.	Sprinkle and then rub entire chicken with spice mixture to coat.

5.	Place 2 lime halves, 1/2 red onion, and 1 handful of cilantro in the chicken cavity.

6.	Place the remaining limes halves, and onion around chicken in the roasting pan.

7.	Add red peppers, yellow potatoes, and garlic cloves to the roasting pan.

8.	Brush potatoes with olive oil and squeeze 1/2 lime on top of the chicken.

9.	Roast for 15 minutes. Reduce temperature to 375ºF, and roast for 1 more hour, basting chicken every 20 minutes.

10.	Let chicken rest for 15 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (338g)
Recipe Makes: 6 Servings

Calories: 73
Calories from Fat: 26 (36%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 89911mg		3100 %
Potassium 267.8mg		7 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 9.1g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 73

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