Mexican Roast Chicken with Olive Salsa

This succulent roasted chicken uses a simple Mexican spice rub to bring the flavor fiesta. Pair it with olive salsa for the perfect accent to your dinner.

Prep: 10 min | Bake: 1 hr 15 min | Yield: 4 servings

Ingredients

• 2 teaspoons canola or vegetable oil
• 1 (5 to 6 pound) roasting chicken
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic salt
• 1 (3.8 ounce) 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

Instructions

1. Heat oven to 400 degrees F.
2. Rub oil over chicken; sprinkle chili powder, cumin and garlic salt evenly over chicken.
3. Place on a rack in a shallow roasting pan. Bake for 1 to 1 1/4 hours or until internal temperature of thigh reaches 160 degrees F and juices run clear.
4. Meanwhile, in a small bowl, combine olives, salsa and cilantro.
5. Transfer chicken to carving board. Tent with foil; let stand for 5 to 10 minutes.
6. Carve chicken into pieces.
7. Transfer 4 servings (4 pieces) to serving plates; serve with 1 cup of the olive mixture.
8. Refrigerate remaining chicken and olive salsa mixture up to 4 days for Chicken Tortilla Soup + leftovers.

Attribution

Recipe and photo used with permission from: Lindsay Olives - Bell-Carter Foods