Ingredients
Main Ingredients
- 1 whole chicken (4–5 lb)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For Stuffing
- 1 orange, halved
- 1 lime, halved
- 1 small onion, quartered
Optional Garnish
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat the oven to 300°F (150°C) to prepare for slow roasting, which ensures moist and tender chicken.
- Prepare Chicken: Pat the whole chicken dry with paper towels to help the spice rub adhere better and promote crisp skin.
- Mix Spice Rub: In a small bowl, combine olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper to create a flavorful spice mixture.
- Apply Rub: Rub the spice mixture all over the chicken, including under the skin where possible, to infuse deep flavor throughout the meat.
- Stuff Chicken: Stuff the chicken cavity with halved orange, lime, and quartered onion to add aromatic citrus and sweetness during roasting.
- Prepare for Roasting: Place the chicken breast-side up on a roasting rack or in a roasting pan to allow even cooking and fat rendering.
- Slow Roast: Roast the chicken uncovered in the preheated oven for 2½ to 3 hours, or until the internal temperature reaches 165°F (74°C) to ensure it is fully cooked and juicy.
- Optional Crust: For crispier skin, increase the oven temperature to 425°F (220°C) during the last 10–15 minutes of roasting.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with fresh cilantro if desired for an added fresh herbal note.
Notes
- Slow roasting ensures ultra-juicy meat—avoid rushing the process to maintain tenderness.
- Use leftovers for tacos, burritos, salads, or enchiladas to maximize the flavorful chicken.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for freshness.
- Freeze shredded chicken in freezer-safe containers or bags for up to 3 months for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
