I understand that this is a pretty bold statement, but this roasted chicken is absolutely delicious, and will change the way you cook chicken from here on out!
What is so perfect about this recipe is that the leftovers can be used in so many different recipes, like chicken quesadillas, chicken and rice casserole, tacos or chicken noodle soup. If you follow my Month of Meals, this recipe starts the month off, and the leftovers are used in a few other recipes throughout the month!
Roasting chicken is easy, and you can change up the ingredients in this recipe for anything that your family likes. Switch the chiles for basil, and have an Italian roasted chicken, or add some bbq sauce, and have a BBQ roasted chicken. Your possibilities are quite endless, but I LOVE the combination of tomatoes, poblanos, onion, garlic and chile powder in this recipe.
1 whole chicken, gizzards removed
1 28oz can diced tomatoes
1 yellow onion, roughly chopped
1 poblano pepper, roughly chopped
3 cloves garlic, smashed
salt and pepper
2 tbsp chile powder
1 tbsp paprika
1 tbsp cumin
1 tbsp oregano
Preheat your oven to 425 degrees. This is the BEST temperature for roasting a chicken.
With a VERY SHARP knife, carefully remove the chickens spine by running your knife down each side of the spine, using the neck skin flap as a guide. Save the spine for chicken stock! Roasting the chicken flat without the spine helps it cook quicker and gives you a larger radius of crispy chicken skin to snack on!
Place tomatoes, onion, poblano and garlic in the bottom of a 9×13 baking dish.
Place chicken in baking dish on top of veggies, and gently press on the breast bone to flatten out. Tuck the wings under and season with spices.
Roast for 1 hour and 25 minutes or until a thermometer inserted into the leg reads 165 degrees.
Let rest and carve. Puree vegetables and drippings, and use as a sauce to serve. Use this recipe for making chicken quesadillas, chicken enchiladas, or chicken and rice casserole.