One-Skillet Mexican Chicken
One-Skillet Mexican Chicken is a tasty and easy meal to make! Oven-roasted whole chicken topped with a Mexican seasoning, carrots, and potatoes. This will be in your regular dinner rotation.
I make skillet chicken once a week.
The versatility of this type of cooking is endless. You can use the chicken in salads, sandwiches, soups, etc. The chicken bones can be made into stock and all the vegetables can be used as additional sides.
Basically this recipe should be called seven different ways to use up chicken. However, for the simplicity of this recipe, we are making my favorite One-Skillet Mexican Chicken.
The homemade seasoning is key to making this chicken incredible. It packs flavor, but is not spicy. Slather it on a whole chicken and roast until golden brown. Your entire house will smell incredible come Sunday evening.
Ready to see what the fuss is about?
What’s in this One-Skillet Mexican Chicken?
One of the biggest reasons I love making a whole chicken in a skillet is because it’s super easy to make, requires minimal ingredients, and can be used throughout the week when making other meals.
For this recipe you will need:
- Whole 3 to 4 pound chicken
- Chili powder
- Garlic powder
Tips for Making this One-Skillet Mexican Chicken:
- Whole chicken. You’ll want to find a fryer sized whole chicken that’s about 3 to 4lbs. You want something that will fit into a 10-inch skillet.
- Room temperature. Before you cook your chicken, you’ll want to bring it to room temperature for at least 30 minutes. This will ensure even cooking.
- Mexican seasoning. If you don’t have all these spices, you can always use a packet of taco seasoning!
- Vegetables + Potatoes. You can definitely use any kind of vegetable or potato you like. For this recipe, I ended up using what I had in the fridge!
Frequently Asked Questions:
What is the exact temperature to cook the chicken?
According to the USDA you need to cook your chicken to 165 degrees.
Do you rinse your chicken prior to cooking?
NEVER! It’s not necessary to rinse your chicken. Simply pat dry to allow the spices to be absorbed.
Do you need to let the chicken rest after cooking?
Yes! You need to let the chicken rest after cooking so all the juices distribute back into the chicken. Plus, it’s usually really hot to handle so I wait for it to cool before slicing.
More Delicious Chicken Recipes to Enjoy:
- Easy Chicken Fried Rice
- Loaded Chicken Shawarma Totchos
- Greek Chicken Skewers
- Easy Honey Garlic Chicken Stir Fry
One-Skillet Mexican Chicken
- 1 3 to 4 lb Whole chicken
- 2 tsp Chili powder
- 2 tsp Paprika
- 2 tsp Ground cumin
- 2 tsp Coriander
- 2 tsp Garlic powder
- 2 cups Golden baby potatoes, sliced in half
- 2 cups Carrots, cut into rounds
- 1 cup Yellow onion, diced
- salt and pepper to taste
- Olive oil
- Preheat your oven to 425 degrees. Spray a 10-inch cast-iron skillet with non-stick cooking spray for a little extra insurance.
- Next, add the potatoes, onions, carrots, olive oil, salt and pepper to the skillet. Toss to combine and then push the vegetable mixture to the sides of the skillet leaving a whole for the chicken to lay.
- In a small bowl combine chili powder, coriander, paprika, cumin, garlic powder, salt and pepper. Take the chicken out of the package, drain, and then pat dry. Season the chicken all over with the seasoning and place breast side up in the skillet.
- Place the skillet in the oven for about 30 minutes. Then, tent the chicken with foil and continue cooking for an additional 30 minutes. You'll want to check the chickens internal temperature after an hour to make sure you aren't over cooking it. You want the final temperature to be 165 degrees. If you need to keep cooking after an hour that's okay! Once the chicken reaches the final temperature, remove from the oven, and allow to cool for 20 minutes before slicing and serving!