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Mexican Style Roast Chicken

Mexican Style Roast Chicken

Mexican Roasted Chicken

Seasoned with salsa verde, cilantro, limes and cerveza, this chicken is perfect for tacos, enchiladas or any other Mexican-style meal.
By Kelsey Hilts

Mexican Roasted Chicken

We were in the mood for a roasted chicken but I wanted to change the routine.  Since we love to use the roasted chicken meat in Mexican dishes I decided to translate the simple ingredients from my more standard Oven-Roasted Chicken to their Mexican-inspired counterparts.  In place of Dijon mustard, herbes de Provence, lemons and white wine, I used salsa verde, cilantro, limes and cerveza.

I can’t believe I hadn’t thought of doing this sooner because my family loved the meat on its own and the subtle differences made the chicken 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.} for a healthy and flavorful meal.

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Mexican Roasted Chicken

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3 from 1 review

  • Author: Kelsey Hilts {Itsy Bitsy Foodies}
  • Total Time: 4 hours 30 minutes
  • Yield: 6+ 1x


I seasoned this oven-roasted chicken with salsa verde, cilantro, limes and cerveza, making the chicken perfect for tacos, enchiladas or any other Mexican-style meal.



Salsa Verde

  • 1 pound (453g) tomatillos
  • 1/2 of a lime
  • 12 jalapeño peppers
  • For a medium spicy salsa, add 1-2 serrano peppers
  • For a very spicy salsa, add ½-1 habañero pepper
  • 1 tsp (5g) salt
  • 13 garlic cloves
  • 1/2 of a white onion
  • 1 bunch of cilantro
  • 12 Tbsp (13-26g) Canola oil

Oven-Roasted Chicken

  • 1 whole chicken
  • 2 Tbsp (29g) butter, softened
  • 2 Tbsp (30mL) salsa verde
  • 2 Tbsp (3g) chopped cilantro
  • Dash of salt and pepper
  • 1 lime, sliced
  • 1 onion, cut in 8ths
  • 57 garlic cloves, peeled and left whole

Basting the Chicken

  • 2 Tbsp (27g) olive oil
  • 1/4 cup (60mL) beer
  • 1/4 cup (60mL) low-sodium chicken broth
  • 1 Tbsp (3g) chopped cilantro
  • 1 Tbsp (15mL) salsa verde


Salsa Verde

  1. Lightly coat a large pan with canola oil.
  2. Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
  3. Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
  4. Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
  5. Cool the salsa to room temperature.
  6. Cover it with plastic wrap and keep it in the refrigerator.

Oven-Roasted Chicken

  1. Mix the butter, salsa verde and chopped cilantro in a bowl to form a paste.
  2. Rinse the chicken well and pat it dry with paper towels.
  3. Place it on a roasting pan and spread the salsa verde paste over the entire chicken, getting it in the cavity and under any flaps of skin.
  4. Stuff the chicken with lime slices, onion chunks and whole garlic cloves.
  5. Bake the chicken at 350 degrees for 3-4 hours, or until the chicken is done. (It usually takes roughly 20 minutes per pound but use a meat thermometer to ensure that the meat reaches a high enough temperature, which is a minimum of 165 degrees for poultry according to the USDA.)
  6. For the last few minutes, you can increase the temperature of the oven to 450 degrees to brown the chicken at the end.
  7. If the chicken is getting too browned while cooking, cover it loosely with a piece of foil.

Basting the Chicken

  1. Baste the chicken every 15-20 minutes with the drippings to keep the meat moist.
  2. If there are not enough drippings, combine the olive oil, beer, chicken broth, salsa verde and cilantro to form a basting liquid.
  • Prep Time: 30 mins
  • Cook Time: 4 hours


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