Mexican Roast Chicken
This fun take on a roast chicken is bursting with warm spice and zingy flavour. Pair it with warm tortillas and all your favourite Mexican taco fixings for a fresh, colourful meal that will be an absolute crowd-pleaser.
1 Bird & Barrow Free Range Whole Chicken
1 tsp flaky sea salt (use ½ this amount if using a fine salt)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
4 garlic cloves, peeled and halved
Zest of 1 lime
1 lime, halved
2 additional garlic cloves for stuffing inside the chicken
To serve: tortillas, avocado, salsa, salad, additional lime, fresh coriander leaves
- Preheat oven to 180°C.
- Bring the butter to room temperature and use a fork to mash it together with the salt, cumin, paprika, oregano, garlic and lime zest. If necessary place the butter and spices over a very low heat to help bring it together (don’t let the butter melt!).
- Pat the chicken as dry as possible with paper towels. Rub the spice butter all over the chicken, including the underside. Lift the skin and rub the butter over the breast. Place the halved lime inside the chicken along with the additional garlic cloves. Tie the legs of the chicken together with kitchen string and place in the oven. Baste the chicken with the pan juices several times during cooking.
- Roast for 80–90 minutes until golden brown and the juices run clear when pierced. Let the chicken sit for 10 minutes before slicing.