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Mexican Roast Chicken with Olive Salsa
Source: Lindsay®

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

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Easy

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
3 Fat , 1 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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Ingredients Directions
  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.

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