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A roasted spatchcock chicken with potatoes and lime wedges in a baking dish.

Mexican Style Spatchcock Chicken

Juicy Mexican style spatchcock chicken with bold spices, citrus, and crispy skin. A flavorful roast perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Marinade Time 6 hours
Total Time 7 hours 40 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6
Calories 492 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Place the ancho and pasilla chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
    2 pasilla chiles, 2 ancho chiles
  • Pat the chicken dry with paper towels. Place it breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it.
    1 whole chicken
  • Turn the chicken over so it is breast-side up. Press firmly on the breastbone to flatten the chicken.
  • In a food processor, combine the lime juice, olive oil, tomato paste, softened chiles (stems removed), and all the spices. Blend until a smooth paste forms.
    4 tablespoons olive oil, 4 limes, 1 tbsp parsley, 1 tbsp tomato puree, 1 tsp paprika, 1 tbsp onion, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper
  • Rub the marinade all over the chicken, making sure to coat the skin well. Gently loosen the skin and spread some marinade underneath to flavor the meat.
    A spatchcock chicken seasoned with spices and garnished with fresh thyme.
  • Cover and refrigerate for at least 6 hours, or overnight for best flavor.
  • When ready to cook, preheat the oven to 400°F (200°C).
  • Wash and halve the baby potatoes.
    2 lb baby potatoes
  • Place the chicken in a roasting pan.
  • Arrange the potatoes with a drizzle of olive oil, then add lime wedges, and thyme around it.
    1 lime, 1 sprig fresh thyme
    A spatchcock chicken seasoned with spices, served with potatoes and lime wedges.
  • Cover the pan tightly with aluminum foil, sealing the edges well.
    A sheet of aluminum foil crumpled on a marble surface.
  • Roast for 55 minutes.
    A roasted spatchcock chicken seasoned with spices, surrounded by golden potatoes and lemon wedges.
  • Remove the foil and return the chicken to the oven. Roast for another 20 minutes, or until the skin is golden and crisp.
    Oven-roasted spatchcock chicken seasoned with spices, served with potatoes and lime wedges.
  • Remove from the oven and let the chicken rest for 5-10 minutes before slicing.
  • Serve with the roasted potatoes.
    A plate of Mexican style spatchcock chicken served with roasted potatoes and broccoli.

Notes

Tips and Tricks
  • Spatchcocking tip: Removing the backbone helps the chicken cook more evenly and faster.
  • Marinate longer: Overnight marinating gives the deepest flavor, but even a few hours helps.
  • Dry the chicken well: This helps the marinade stick and improves browning.
  • Seal tightly: Covering with foil keeps moisture in during the first stage of cooking.
  • Crispy skin: Removing the foil at the end allows the skin to turn golden and crisp.
  • Rest before cutting: This keeps the chicken juicy and easier to carve.

Nutrition

Calories: 492kcalCarbohydrates: 49gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 95mgSodium: 592mgPotassium: 1395mgFiber: 12gSugar: 12gVitamin A: 6515IUVitamin C: 58mgCalcium: 67mgIron: 4mg
Keywords baked chicken, chicken, chicken dinner, chicken marinade, chicken recipes, Chicken seasoning, healthy chicken recipes, mexican, roast dinner ideas, spicy, spicy dinner
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