One Pan Whole Roasted Mexican Chicken with Peppers, Onions & Carrots

Step 1

About 30 minutes before cooking, pull the chicken out of the refrigerator and let it sit on the counter to start to come up to room temperature. Pat the skin dry with paper towels and preheat the oven to 425 degrees.

Step 2

Combine the oil, lemon juice, lime juice, achiote powder, salt, onion powder, garlic powder, black pepper, cumin, and chipotle chili powder together in a bowl. Whisk to combine.

Step 3

Place the peppers, onion wedges and carrots in the bottom of a dutch oven or large oven-safe skillet. Set the chicken on top of the vegetables, then drizzle the spice mixture over the chicken, rubbing it around to coat the skin. Stuff the cavity of the chicken with garlic cloves and the leftover lemon and lime peels from juicing the lemon and lime. Tuck the wingtips under the body of the chicken and tie the drumsticks together with kitchen twine.

Step 4

Place the chicken into the oven and roast in the oven until the skin is golden and a meat thermometer inserted into the thickest part of the thigh reaches 165 degrees, about 50 minutes to 1 hour. You can tent the chicken with foil if it seems to be browning too quickly. Larger chickens may require additional cooking time.

Step 5

When the chicken is cooked through, remove it from the skillet to a cutting board and let it rest for 20 minutes before carving. Transfer the vegetables to a serving platter with a slotted spoon, and arrange the carved chicken on the same platter to serve, if desired.