Homemade Mexican-Style Roast Chicken

If you’re in the mood for a roasted chicken but want to change the routine, jump on this recipe and translate the simple ingredients from a more standard oven-roasted chicken to a Mexican-inspired counterpart. In place of Dijon mustard, herbes de Provence, lemons and white wine, we’ll use salsa verde, cilantro, limes and cerveza.

The chicken is perfect for tacos, or nachos, huevos rancheros, enchiladas or any other Mexican-style meal. It can also be served simply as roasted chicken with the works (sides of arroz, beans, salsa fresca, guacamole etc.). Healthy, deeply flavorful, and very easy to make!

Step by Step: How to make Mexican Style Roasted Chicken

Step 1: Prepare the Salsa Verde

Heat 1–2 tablespoons of canola oil in a large skillet over medium-high heat.

Add tomatillos, garlic cloves, onion quarters, and whole peppers to the skillet. Roast for 15–20 minutes, turning regularly until browned on all sides. Add a splash of water if vegetables stick.

Transfer roasted vegetables to a blender. Add salt, lime juice, and cilantro.

Blend until smooth. Cool to room temperature, then refrigerate until ready to use.

Step 2: Prepare the Chicken

Preheat oven to 350°F (175°C).

Rinse chicken thoroughly and pat completely dry with paper towels.

Combine softened butter, 2 tablespoons salsa verde, and chopped cilantro in a small bowl, forming a smooth paste.

Spread paste generously over the chicken, including inside the cavity and under the skin.

Stuff the cavity with lime slices, onion pieces, and whole garlic cloves.

Place chicken in a roasting pan.

Step 3: Roast the Chicken

Roast chicken in preheated oven, uncovered, for approximately 20 minutes per pound.

Use a meat thermometer to check doneness; poultry is safe at an internal temperature of 165°F (74°C).

Step 4: Baste the Chicken

Every 15–20 minutes, baste chicken with pan drippings.

If pan drippings run low, combine olive oil, beer, chicken broth, salsa verde, and cilantro to make additional basting liquid.

Step 5: Finishing and Serving

For a crispy golden skin, increase oven temperature to 450°F (230°C) for the final 5–10 minutes of roasting.

If chicken browns too quickly, loosely cover with foil.

Rest chicken 10–15 minutes before carving.

Serve warm with extra salsa verde and your favorite sides, such as rice, beans, or tortillas.

Mexican Roast Chicken

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4.5 from 4 reviews

• Author: Honest Cooking Magazine
• Total Time: 1 hour 50 minutes
• Yield: Serves 4-6 1x

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Description

This delicious oven-roasted chicken is seasoned with salsa verde, cilantro, limes and cerveza, making it perfect for tacos, enchiladas or any other Mexican-style meal.

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Ingredients

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Salsa Verde:

1 pound (453g) fresh tomatillos, peeled and rinsed

1/2 lime, juiced

1–2 fresh jalapeño peppers

1–2 fresh serrano peppers (medium spicy) or 1/2–1 habañero pepper (very spicy), optional

1 teaspoon salt

1–3 garlic cloves, peeled

1/2 white onion, quartered

1 bunch fresh cilantro, rinsed and roughly chopped

1–2 tablespoons canola oil

Oven-Roasted Chicken:

1 whole chicken (approx. 4–5 pounds / 1.8–2.2 kg)

2 tablespoons butter, softened

2 tablespoons prepared salsa verde

2 tablespoons chopped cilantro

Salt and freshly ground black pepper, to taste

1 lime, sliced

1 white onion, cut into eighths

5–7 garlic cloves, peeled and whole

Basting Liquid (if needed):

2 tablespoons olive oil

1/4 cup beer (lager or pale ale recommended)

1/4 cup low-sodium chicken broth

1 tablespoon chopped cilantro

1 tablespoon prepared salsa verde

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Instructions

Step 1: Prepare the Salsa Verde

• Heat 1–2 tablespoons of canola oil in a large skillet over medium-high heat.

• Add tomatillos, garlic cloves, onion quarters, and whole peppers to the skillet. Roast for 15–20 minutes, turning regularly until browned on all sides. Add a splash of water if vegetables stick.

• Transfer roasted vegetables to a blender. Add salt, lime juice, and cilantro.

• Blend until smooth. Cool to room temperature, then refrigerate until ready to use.

Step 2: Prepare the Chicken

• Preheat oven to 350°F (175°C).

• Rinse chicken thoroughly and pat completely dry with paper towels.

• Combine softened butter, 2 tablespoons salsa verde, and chopped cilantro in a small bowl, forming a smooth paste.

• Spread paste generously over the chicken, including inside the cavity and under the skin.

• Stuff the cavity with lime slices, onion pieces, and whole garlic cloves.

• Place chicken in a roasting pan.

Step 3: Roast the Chicken

• Roast chicken in preheated oven, uncovered, for approximately 20 minutes per pound.

• Use a meat thermometer to check doneness; poultry is safe at an internal temperature of 165°F (74°C).

Step 4: Baste the Chicken

• Every 15–20 minutes, baste chicken with pan drippings.

• If pan drippings run low, combine olive oil, beer, chicken broth, salsa verde, and cilantro to make additional basting liquid.

Step 5: Finishing and Serving

• For a crispy golden skin, increase oven temperature to 450°F (230°C) for the final 5–10 minutes of roasting.

• If chicken browns too quickly, loosely cover with foil.

• Rest chicken 10–15 minutes before carving.

• Serve warm with extra salsa verde and your favorite sides, such as rice, beans, or tortillas.

Notes

Adjust spice level by choosing different peppers or removing seeds.

Make extra salsa verde—it keeps well refrigerated for up to a week and complements various dishes.

Allowing chicken to rest ensures juiciness when carving.

• Prep Time: 30 mins
• Cook Time: 80 mins
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican Inspired

Nutrition

• Serving Size: 225g
• Calories: 450
• Sugar: 3g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 41g
• Cholesterol: 130mg

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Mexican Shrimp Cocktail: Cóctel de Camarones

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