Mexican Roast Chicken with Olive Salsa

by Cate on February 25, 2004

Recipe courtesy of Lindsay Olive Company.

Preparation time: 10 minutes
Cooking time: 1 hour

2 teaspoons canola or vegetable oil
1 (5 to 6 lb.) roasting chicken
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic salt
1 cup sliced Lindsay Black Ripe Pitted Olives or Lindsay Stuffed Manzanilla Olives, or a combination
1 cup chunky salsa
1/4 cup chopped cilantro or green onions

Heat oven to 400F. Rub oil over chicken; sprinkle chili powder, cumin and garlic salt evenly over chicken. Place on a rack in a shallow roasting pan. Roast in oven 1 to 1-1/4 hours or until internal temperature of thigh reaches 160F and juices run clear.

Meanwhile, for olive salsa, 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.

Makes 4 servings plus leftovers.

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