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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Roast Chicken with Olive Salsa

Source: Lindsay®

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	801.9

Total Carbs	5.8 g

Dietary Fiber	0.4 g

Sugars	2.0 g

Total Fat	59.1 g

Saturated Fat	15.3 g

Unsaturated Fat	12.0 g

Potassium	659.9 mg

Protein	59.4 g

Sodium	1404.6 mg

Dietary Exchanges 59.1 Fat, 0.8 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat oven to 400°F.
Rub oil over chicken; sprinkle chili powder, cumin and garlic salt evenly over chicken.
Place on a rack in a shallow roasting pan.
Bake 1 to 1-1/4 hours or until internal temperature of thigh reaches 160°F. and juices run clear.
Meanwhile, in a small bowl, combine olives, salsa and cilantro.
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.
Refrigerate remaining chicken and olive salsa mixture up to 4 days for Easy Chicken Tacos* plus leftovers.