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
- Total Time: 120 minutes
- Yield: Serves 4-6
- Diet: Omnivore
Description
Citrusy salsa verde and cerveza marinate this juicy roast chicken.
Perfect for tacos, enchiladas, or a festive spread.
Ingredients
- 1 pounds (453 g) 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
- 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
- freshly ground black pepper
- 1 lime, sliced
- 1 white onion, cut into eighths
- 5-7 garlic cloves, peeled and whole
- 2 tablespoons olive oil
- 1/4 cups (60 ml) beer (lager or pale ale recommended)
- 1/4 cups (60 ml) low-sodium chicken broth
- 1 tablespoon chopped cilantro
- 1 tablespoon prepared salsa verde
Instructions
- 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.
- 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.
- 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).
- 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.
- 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
- For a richer flavor, marinate the chicken in the salsa verde for at least 2 hours, or preferably overnight.
- To adjust the spice level, use fewer or milder peppers in the salsa verde. Taste and adjust accordingly.
- Leftover chicken can be shredded and used in tacos, enchiladas, or salads for up to 3 days when stored properly in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 40
- Cholesterol: 150
If you liked this, you are going to love these favorite Mexican recipes:
How to Make Queso Fresco – Fresh Mexican Cheese
Pepinos Con Chile y Limon: Mexican Cucumbers with Chile and Lime
Mexican Shrimp Cocktail: Cóctel de Camarones
Authentic Homemade Mexican Chorizo
Frequently Asked Questions
What spices are typically used in a Mexican-style roast chicken marinade?
A dry spice rub is skipped here in favor of building the flavor from a roasted salsa verde instead — tomatillos, garlic, onion, cilantro, and fresh jalapeno and serrano peppers (or a bit of habanero for more heat), brightened with lime juice. Some of that salsa verde gets blended with softened butter and chopped cilantro to make the paste that goes over and under the skin.
How long should I marinate the chicken before roasting?
At least 2 hours gives the spices time to flavor the meat, but overnight in the refrigerator produces a noticeably deeper result. If you are short on time, even 30 minutes is better than none.
What is the best way to keep the breast meat from drying out during roasting?
The chicken stays moist from basting with the pan drippings every 15 to 20 minutes as it roasts — if the drippings run low, extra basting liquid gets made from olive oil, beer, chicken broth, salsa verde, and cilantro. It roasts uncovered the whole time, with foil only loosely tented over it if it starts browning too fast. For a golden, crispy skin, raise the oven to 450F for the last 5 to 10 minutes. Resting the chicken for 10 to 15 minutes before carving lets the juices redistribute.
I roasted this and it came out so juicy with a smoky, citrusy crust, honestly way more flavor than a plain roast chicken. So good with rice and beans, and the leftovers made the best tacos. A delicious new Sunday favorite!
I made this twice this week, and it was fantastic both times. Enough for a family of six with some tortillas and guac!!!
This is really nice recipe. I love the salsa Verdi thank you
Holy cow, this is amazing. Great recipe and tips for execution. great
I live minutes from Mexico. One of the benefits is the delicious food everywhere. We do a lot of Asian in our home- but my goal is to start incorporating more Mexican flavors and meals before we leave. I really want to try this. This week is Vietnamese Meal Week- but maybe your recipe will kick off a Mexican Meal Week at our house! :)