Flavorful Mexican Style Roasted Chicken (Gluten Free)
Ingredients
Marinade:
- 5 cloves garlic, minced or 1 ¼ teaspoon garlic powder, gluten free brand if powder
- 2 teaspoons salt
- Juice from 2 limes
- 2 teaspoons Ancho chili powder gluten free
- ¾ teaspoon Aleppo chili powder gluten free
- 2 teaspoons cumin gluten free
- ¾ teaspoon oregano gluten free
- 1 tablespoon olive oil
- 3 tablespoons tequila, optional
Other ingredients:
- 4-5 pound whole chicken giblets removed and pat dry
- 1/2 large red or white onion, sliced
- 1 tablespoon olive oil
Instructions
- Combine the marinade ingredients in a small bowl. Put the chicken into a large Ziploc or in a glass Pyrex dish. Pour the marinade over the chicken and into the inside of chicken cavity, allowing it to coat the chicken. If using a Pyrex dish, cover completely with foil or cellophane and refrigerate. If using a Ziploc, seal the Ziploc and place on a large plate or platter and refrigerate for 3-4 hours. When approximately one hour from cooking the chicken, remove from the refrigerator and allow to come to room temperature (less time needed in warmer temperatures).
- Preheat the oven to 450 degrees. Remove chicken from marinade and place on a stone pan or in a large cast iron skillet. Dry the inside of the chicken with a paper towel.
- Bake the chicken on a stone pan or large cast iron at 450 degrees F for ½ hour. Remove the chicken from the oven and remove the liquid fat from the pan, using a turkey baster or a spoon. Add the onion slices to the pan around the chicken. Drizzle the onion with a tablespoon of olive oil. Then decrease oven temperature to 425 and return the chicken to the oven and bake for 1 – 1 ½ hours more. After the hour, check the temperature using a meat thermometer. Internal temperature should read 165 at the thigh/leg joint.
- Remove the chicken from the oven when the internal temperature reaches 165 at the thigh/leg joint. Allow the chicken to rest for 15 – 20 minutes before carving and serving. Serve with rice and beans, and tortillas on the side and all the fixings for tacos. You can also roast a few potatoes or carrots in the pan if you prefer.