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.
Ingredients
- 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
Instructions
- 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!
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