You can never have too many roast chicken recipes! This version is inspired by the flavors of Mexican fajitas, with a homemade rub smothered all over the bird, plus roasted peppers and onions. For even cooking, we call for a spatchcocked chicken, which means the backbone is removed and the bird is roasted flat (your butcher can do this for you). While roasting, the chicken juices drip down onto the bed of bell peppers, onion and whole garlic until everything is tender and incredibly flavorful. Serve with warm tortillas or on a bed of homemade cilantro rice.
Use this recipe as the centerpiece of any meal you want to make. You can eat it on its own as a low-carb meal, stuff it into bell peppers, or have a taco night. The possibilities are endless.
Active time: 20 minutes Total time: 1 hour, 20 minutes
Fajita Roast Chicken Ingredients Optional Serving Suggestions Directions Preheat the oven to 400ºF (204ºC). In a small bowl, combine the chile powder, cumin, granulated garlic, dried oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle the spatchcocked chicken with 1 tablespoon olive oil and sprinkle the spice rub all over the bird. In a 9-by-13-inch baking dish, toss the bell peppers with the onion, garlic and the remaining 1 tablespoon olive oil. Season with salt and pepper. Spread in an even layer and arrange the chicken on top, breast side up. Bake until the vegetables are tender, the chicken is golden brown, and its juices run clear, about 1 hour. Transfer the chicken to a cutting board and let rest (do not cover with foil—this traps the steam and makes the chicken skin flabby.) Meanwhile, return the vegetables to the oven and cook until beginning to brown, about 10 minutes more. Carve the chicken and transfer to a platter with the roasted peppers, onions and garlic. Serve right away, passing warm tortillas, sour cream, cilantro, hot sauce and lime wedges at the table. Note: To spatchcock your chicken, set it on its butt, facing away from you. Using kitchen shears or a sharp chef’s knife, cut along each side of the backbone to remove it from the chicken. Lay the chicken on a work surface breast side up. Using the heel of your hand, press down firmly to flatten the breast bone. Alternatively, you can ask your butcher to do this for you. Serves: 4 | Serving Size: 1/4 chicken breast and 1/2 chicken leg, plus 1 cup vegetables Nutrition (per serving): Calories: 375; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 10g; Cholesterol: 73mg; Sodium: 788mg; Carbohydrate: 16g; Dietary Fiber: 3g; Sugar: 4g; Protein: 22g
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