Mexico City Roast Chicken Recipe

This Mexico City Roast Chicken recipe has the best ever taste and flavor. A delicious Mexico City Roast Chicken gets its taste from Chicken. The first taste of this delightful Mexico City Roast Chicken from the Mexican cuisine is enough to addict you to it for life! I prefer to make Mexico City Roast Chicken as a Main Dish for all my family get-togethers. Spread the taste by sharing this Mexico City Roast Chicken recipe with your friends.
Mexico City Roast Chicken picture


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Whole chicken1
 Chipotle chiles in adobo2 Tablespoon, finely chopped
 Brown sugar1 Tablespoon
 Chili powder1 Tablespoon
 Cider vinegar1 Tablespoon
 Ground cumin1 Teaspoon
 Tomato paste2 Teaspoon
 Salt1⁄2 Teaspoon
 Ground cinnamon1⁄8 Teaspoon
 Onions2 Large, each cut into 8 wedges (Use Jumbo Ones)
 Vegetable oil2 Teaspoon
 Cilantro leaves1 Tablespoon
 Warm flour tortillas1 Tablespoon
 Shredded lettuce1 Tablespoon
 Lime wedges1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3761 Calories from Fat 2178

% Daily Value*

Total Fat 242 g372.1%

Saturated Fat 67 g335%

Trans Fat 0 g

Cholesterol 1124.9 mg

Sodium 2483.3 mg103.5%

Total Carbohydrates 97 g32.3%

Dietary Fiber 18.9 g75.7%

Sugars 44.7 g

Protein 290 g579.7%

Vitamin A 183.2% Vitamin C 155.2%

Calcium 40.8% Iron 107.9%

*Based on a 2000 Calorie diet


Preheat oven to 450°F.
Remove giblets and neck from chicken; refrigerate for use another clay.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
In small bowl, combine chipotle chiles, brown sugar, chili powder, vinegar, cumin, tomato paste, salt, and cinnamon until blended (mixture will be thick).
With fingertips, gently separate skin from meat on chicken breast and thighs.
Spread chipotle mixture on meat under skin.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
In medium roasting pan (about 15 1/2 by 10 1/2"), stir onions with oil and 1/4 cup water.
Place chicken, breast side up, in pan.
Roast chicken about 1 hour, stirring onions halfway through cooking time.
Chicken is done when temperature on meat thermometer reaches 175° to 180°F.
and juices run clear when thickest part of thigh is pierced with tip of knife.
Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.
Meanwhile, with slotted spoon, transfer onions to platter with chicken.
Skim and discard fat from drippings in pan.