Chili-Garlic Roasted Chicken

I had a fair amount of last week’s crockpot pinto beans left over and wanted to use them as a side dish with dinner, so I decided to mix up a dry rub to flavor a whole roaster chicken with complementary seasonings.

The preparation was simple: rinse the chicken, inside and out, and place in a roasting pan.  In a small bowl, combine 1 tbsp. dark chili powder, 1 tsp. garlic powder and a little salt and pepper.  Rub this seasoning mix on the outside of the chicken until well coated.  Then sprinkle about 1 tbsp. of lime juice over the chicken, and about 2 tbsp. of lime juice into the cavity and bake at 350 degrees for about 20 minutes per pound.

In addition to the chicken and beans, I decided to make some butter-free mashed potatoes.  To make these, peel, cube and boil ten potatoes until tender.  Meanwhile cook a whole diced onion in a small covered sauce pan with 3 tbsp. olive oil.  Add 1 tbsp. dried parsley when the onion is transparent, stir and set aside until the potatoes are cooked.  When the potatoes are ready, mash or whip in a mixer with the olive oil/onion mixture adding milk as needed.  Season with salt and pepper to taste.

About Kellie

For the love of food and cooking, and the adventures both inspire...
This entry was posted in Chicken & Other Meats and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *