Baked Fiesta Chicken
Recipe Type: Main
Serves: 6 servings
  • 5 pounds chicken drumsticks
  • 1 cup canola or olive oil
  • 5 cloves of garlic, smashed and skins removed
  • ¼ cup fresh lime juice
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 tablespoon taco seasoning
  • 2 (14.5 ounce) cans Ro-Tel, drained
  • Fresh lime wedges and fresh cilantro for garnish (optional)
  1. Add all the oil, garlic, lime juice, salt, pepper, paprika, oregano, cumin and taco seasoning into a bowl and whisk together.
  2. Add the chicken thighs to a resealable plastic bag and pour the marinade in.
  3. Shake the bag around to cover all the drumsticks then place in the refrigerator for up to 8 hours.
  4. Preheat the oven to 400 degrees.
  5. Spray a skillet with cooking spray and heat over medium high heat.
  6. Remove the drumsticks from the marinade and wipe off each drumstick with a paper towel removing most of the marinade.
  7. Brown in the skillet for 5 minutes per side until browned then remove to a baking dish.
  8. Add the drained Ro-tel to the baking dish, cover and bake for 40 minutes.
  9. Garnish with fresh lime juice and cilantro if desired and serve.
Recipe by Honest Cooking at