Mexican Roadside Chicken

This spicy roadside chicken is one of the simplest ways to make a Mexican-infused one pot meal.

📝 Ingredients

• 1 whole chicken
• 1 onion
• 2 carrots
• 2 potatoes
• 1 ancho chile
• 2 morita chiles
• 1/2 teaspoon cumin
• dash onion powder
• 2-3 tablespoons oil
• 1 garlic bulb
• salt
• freshly ground pepper

👨‍🍳 Instructions

1. 1After rinsing the vegetables, roughly chop them into 1/2 inch sized chunks
2. 2Season with salt and pepper. Drizzle with oil
3. 3Use the vegetables to form a layer in a cast iron skillet (or roasting pan).
4. 4De-stem and de-seed the chiles.
5. 5Briefly roast the chiles in the oven (or flash them on a hot skillet)
6. 6Grind the chiles using a spice grinder or blender
7. 7Add ground chiles to a bowl along with 1/2 teaspoon cumin, dash onion powder, salt, freshly ground pepper, and 2-3 tablespoons of oil. Mix well.
8. 8Pat the chicken dry using paper towels
9. 9Thoroughly rub the chili paste into the chicken, getting under the skin when possible.
10. 10Slice an entire garlic bulb lengthwise and place inside the cavity of the chicken
11. 11Confirm there are no giblets inside the cavity of the chicken
12. 12Roast at 400F for 60-75 minutes until inner thigh temp reads 150-160F or the juices of the inner thigh run clear when pierced.
13. 13When done, let rest on counter for 5-10 minutes before eating