This succulent roasted chicken uses a simple mexican spice rub to bring the flavor fiesta. Pair it with our olive salsa for the perfect accent to your dinner.
2 teaspoons canola or vegetable oil
1 (5 to 6 lb.) roasting chicken
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic salt
1 (3.8 oz.) can Lindsay® Sliced Ripe Pitted Olives, drained or 1 cup sliced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives, or a combination
1 cup chunky salsa
1/4 cup chopped cilantro or green onions
Heat oven to 400°F.
Rub oil over chicken; sprinkle chili powder, cumin and garlic salt evenly over chicken.
Place on a rack in a shallow roasting pan. Bake 1 to 1-1/4 hours or until internal temperature of thigh reaches 160°F. and juices run clear.
Meanwhile, in a small bowl, combine olives, salsa and cilantro.
Transfer chicken to carving board. Tent with foil; let stand 5 to 10 minutes.
Carve chicken into pieces.
Transfer 4 servings (4 pieces) to serving plates; serve with 1 cup of the olive mixture.
Refrigerate remaining chicken and olive salsa mixture up to 4 days for Chicken Tortilla Soup plus leftovers.
