Source: Lindsay®

Mexican spices and southwestern olive salsa liven this oven roasted chicken.

Servings

2 tsp canola oil (or vegetable oil)
1 whole roasting chicken (5 to 6 lb.)
2 tsp ground cumin
0.25 cup fresh cilantro , chopped (or chopped green onions)
2 tsp chili powder
2 tsp garlic salt
3 oz Lindsay® Pimiento Stuffed Spanish Manzanilla Olives , sliced
1 cup Salsa, thick & chunky, mild

1 Heat oven to 400°F.
2 Rub oil over chicken; sprinkle chili powder, cumin and garlic salt evenly over chicken.
3 Place on a rack in a shallow roasting pan.
4 Bake 1 to 1-1/4 hours or until internal temperature of thigh reaches 160°F. and juices run clear.
5 Meanwhile, in a small bowl, combine olives, salsa and cilantro.
6 Transfer chicken to carving board. Tent with foil; let stand 5 to 10 minutes. Carve chicken into pieces. Transfer 4 servings (4 pieces) to serving plates; serve with 1 cup of the olive mixture.
7 Refrigerate remaining chicken and olive salsa mixture up to 4 days for Easy Chicken Tacos* plus leftovers.