Name: Mexican roast chicken
Cook time: 185 min
Total time: 185 min
Yield: 4
Ingredients: 1.5 kg whole chicken, butterflied; ¼ cup fresh lemon juice; ¼ cup sweet paprika; 1 tbsp dried oregano; 1 tbsp brown sugar; 4 garlic cloves, crushed; 3 tsp dried chilli flakes; 1 tsp ground cayenne pepper

Mexican roast chicken

This 3-step Mexican roast is so easy, yet has so much flavour! With 2 hours marinating time, all the hard work is done for you – cook it up next family roast.

Serves 4

Cook

3H 5M

Skip to Recipe

This 3-step Mexican roast is so easy, yet has so much flavour! With 2 hours marinating time, all the hard work is done for you – cook it up next family roast.

Ingredients

1.5 kg whole chicken, butterflied

¼ cup fresh lemon juice

¼ cup sweet paprika

1 tbsp dried oregano

1 tbsp brown sugar

4 garlic cloves, crushed

3 tsp dried chilli flakes

1 tsp ground cayenne pepper

Method

1.Place chicken into a non-metallic dish. Combine remaining ingredients with ¼ cup olive oil and pour over the chicken. Cover and chill for 2 hr, or longer if time permits.

2.Preheat oven to 200°C (180°C fan-forced). Transfer chicken and marinade to a lined roasting pan. Bake for 50 min, basting occasionally, or until juices run clear when the chicken thigh is pierced with a skewer.

3.Cut chicken into pieces and serve with roast potatoes and lemon wedges. Garnish with chopped parsley.

Chantal Walsh

Ingredients

Method

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