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Tender, moist and flavorful chicken for your favorite Mexican dishes.
Preheat oven to 350ºF.
Place the bird in a large roasting pan.
In a small mixing bowl, combine garlic powder, salt and black pepper. Massage the mixture all over the bird (even the underside).
Place onions, peppers and minced garlic cloves on top of the bird. Be sure to stuff some of the veggies into the chicken cavity too.
Drizzle olive oil over top. Cover with tin foil and roast for 40 minutes. After 40 minutes, remove tin foil and finish cooking until the internal temp of the breast meat is 165ºF and the juices run clear.
Remove chicken from the oven. Allow the chicken to sit for a half of an hour and then shred with two forks, discarding the bones, etc. Put the meat into a bowl. Be sure to pick up all of the bits of veggies off of the bottom of the pan and from the cavity and toss them into your shredded meat. It will add lots of flavor.
Use in tacos or your favorite Mexican recipes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!