DINNER - 27 Easy Recipes by Nancy N Wilson

Author:Nancy N Wilson [Wilson, Nancy N]
Language: eng
Format: epub, mobi
Published: 2012-05-24T14:00:00+00:00

SPICY ROAST CHICKEN

Tex-Mex marinade makes the chicken a tender and juicy entree. Serve with steamed buttered spinach and Skillet Fried Potatoes for a tasty family-friendly dinner. (See Volume VI of Mama’s Legacy Cookbook Series, Side Dishes.)

Ingredients

2 whole chickens (2½ - 3 lbs each) - Have butcher cut the chickens in half.

1 medium onion, peeled and diced

4 T. lemon juice

2 cloves garlic, minced

1 can (4 oz) Ortega® chopped green chilies

1 tsp chili powder

1 tsp cayenne pepper

Procedure

Preheat oven to 375° F. Remove skin from chicken and discard; place chicken in a bowl and set aside.

In a separate bowl, mix together onion, lemon juice, garlic, green chilies, chili powder and pepper. Pour over chicken and marinate in refrigerator for 1 hour, turning occasionally.

Roast the chicken in a shallow pan, basting frequently with the marinade, for 1 to 1¼ hours or until done. Remove from oven and serve hot.

Servings: 6

Preparation Time: 5 minutes

Cooking Time: 1 hour

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Nutrition Facts

Serving size: 1/4 of a recipe (6.3 ounces).

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