Mexican Roadside Chicken

Step 1

After rinsing the vegetables, roughly chop them into 1/2 inch sized chunks

Step 2

Season with salt and pepper. Drizzle with oil

Step 3

Use the vegetables to form a layer in a cast iron skillet (or roasting pan).

Step 4

De-stem and de-seed the chiles.

Step 5

Briefly roast the chiles in the oven (or flash them on a hot skillet)

Step 6

Grind the chiles using a spice grinder or blender

Step 7

Add ground chiles to a bowl along with 1/2 teaspoon cumin, dash onion powder, salt, freshly ground pepper, and 2-3 tablespoons of oil. Mix well.

Step 8

Pat the chicken dry using paper towels

Step 9

Thoroughly rub the chili paste into the chicken, getting under the skin when possible.

Step 10

Slice an entire garlic bulb lengthwise and place inside the cavity of the chicken

Step 11

Confirm there are no giblets inside the cavity of the chicken

Step 12

Roast at 400F for 60-75 minutes until inner thigh temp reads 150-160F or the juices of the inner thigh run clear when pierced.

Step 13

When done, let rest on counter for 5-10 minutes before eating