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When I find whole chickens on sale, you can bet I buy as many as my freezer can hold. There isn’t a more thrifty purchase in the grocery store.
This chicken was $4 for the whole bird (naturally fed and hormone free – even better!).
Mexican Roasted Chicken
I’ll serve roasted chicken the first night, chicken fajitas the next night, have chicken salad for lunch, and then boil up the remains for my own chicken broth. Freeze the broth, and I’m good as gold for my next chicken soup!
You get the idea.
If you think roasting a chicken and making chicken broth is time-consuming, you would be wrong. I’m off doing other things while the chicken roasts, or cooks down into a broth.
And if you’re making chicken fajitas? This Mexican roasted chicken recipe adds a spicy kick to your fajitas. Don’t forget the mango salsa, and be sure to use fresh cilantro. It’s cheap too – 69 cents at my local Albertson’s grocery store.
Mango Salsa
I count four meals out of one chicken. I’m thinking that’s not a whole lot of work for four family pleasing meals.
Mexican Roasted Chicken and Mango Salsa
Ingredients
- 4 pounds chicken, whole, guts removed, rinsed and patted dry
- 1 medium lime, zested
- ½ medium lime juice, fresh squeezed
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 tablespoon cocoa powder
- ½ tablespoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon chipotle powder
- 2 tablespoons olive oil
- 12 ounces beer
Instructions
- Preheat oven to 350. Cover a cookie sheet with foil, and top with a baking rack. Place the oven rack on the lower 1/3rd of the oven.
- Combine ingredients, except chicken, in a medium bowl.
- Loosen the skin on the breast and take some of the seasoning mixture and spread under the skin onto the breast. Spread the rest of the seasoning over the whole bird and place breast side up on the rack.
- Pour 1/4 of the bottle of beer on the top, then roast chicken until a meat thermometer reaches 165 degrees. basting with beer every twenty minutes. Then allow to rest for 20 minutes until the temperature reaches 170 degrees. This takes approximately 20 minutes per pound.
Notes
No calorie calculations for a roasted chicken as it depends on the part chosen. Lighter pieces like the breast generally have fewer calories and fat.
Ingredients
- 2 large mangoes, chopped
- ½ cup red onion, chopped
- 2 large avocado, chopped
- ½ cup roasted red peppers, chopped
- 1 small lime juice, freshly squeezed
- ½ cup cilantro, fresh chopped
Instructions
- Combine ingredients and season with salt and pepper to taste.
Notes
Calories: 207 Weight Watchers PointsPlus 5 Total Fat: 9.67g Cholesterol: -- Sodium: 5mg Total Carbs: 30.06g Dietary Fiber: 8.20g Sugars: 18.83g Protein: 3.73g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
If you’re looking for healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
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{ 15 comments… read them below or add one }
What a great deal!! And a week full of amazing meals!!
Belinda @zomppa recently posted…EasyJet’s New Feel Good Snack Box: Tidbit of the Day
That looks like one delicious meal! Thanks for sharing
Marsha @ The Harried Cook recently posted…White Chocolate Macadamia Cookies (and an announcement)
I don’t know why..But I never buy the whole chicken. I am just afraid that I wouldn’t be able to roast it decently
Medeja recently posted…VarÅ¡kÄ—s Apkepas/ Cottage Cheese Bake
That’s what I like about roasting a chicken. When they’re on sale, even if I over cook it, I can always turn the meat into a soup, stew or salad and it’s still terrific. Have a good week.
Wow That looks great. I have never tried the cocoa and cinnamon on a roasted chicken, but it totally makes sense. It’s like a mole sauce rub. I’m going to pin this. Thanks.
City Share recently posted…Baby Talk: Feeding Babies (part 2)
I’m glad you like it, and thank you for visiting! Have a good week.
I just bought a whole chicken today. I buy Amish chickens and they are the best around here. You pay a little bit more, but to get a free range chicken, it’s worth it. Love the mango salsa, and I think my family will too.
Sandra recently posted…Green and Gold for Tables
I so agree. I love the flavor of free range chickens. I’m just now finding them more available where I live.
Love all of the Mexican spices on this! I’m with you – we break down whole chickens into parts, freeze and use that for all of our meals. The minute Whole Foods has a chicken sale I buy up to the limit.
Food Jaunts recently posted…Indian Spiced Rack of Lamb
It’s truly a time and money saver, isn’t it.
What a great meal all around! I just love the choice of spices used on the roasted chicken and with that salsa…wonderful!
Magic of Spice recently posted…Carpaccio style Portabella Mushrooms and Asian Pears~A guest post
Awesome!! I am mouth watered over here! I have to, I must..I want to taste this roast and mango sauce soon:)
Have a great afternoon Kristi.
Mari @ Mari’s Cakes recently posted…Jalea de Batata, DULCE de BATATA
Thank you Mari! Mango salsa is one of my favorite sides.
I love salsas with chicken. It really adds a new dynamic. I can’t wait to try your mango version.
Hi Rosa – I love those fruity salsas. They’re so terrific with chicken and seafood.
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