Pot Roasted Southwestern Chicken Beginner's Directions

Embark on a flavor-filled journey with this Pot Roasted Southwestern Chicken, perfect for beginners craving bold, zesty dishes. This easy-to-follow recipe combines a whole roasted chicken with vibrant Southwestern spices like chili powder, cumin, and paprika, creating a perfectly seasoned, juicy centerpiece. Searing the chicken in a Dutch oven before roasting locks in moisture, while bell peppers and onions infuse it with smoky-sweet notes. A squeeze of fresh lime and a garnish of chopped cilantro bring a refreshing brightness to the dish, which pairs beautifully with the rich pan juices and tender roasted vegetables. With just 15 minutes of prep time, this foolproof recipe ensures an impressive, crowd-pleasing dinner without the stress. Perfect for family meals or casual entertaining, this one-pot Southwestern chicken is a true showstopper!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 piece (about 4-5 lbs) Whole chicken
• 2 tablespoons Olive oil
• 1 piece (juiced) Lime
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 teaspoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 medium-sized (sliced into wedges) Yellow onion
• 1 piece (sliced into strips) Red bell pepper
• 1 cup Chicken broth
• 2 tablespoons (chopped, for garnish) Cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the spice rub by mixing garlic powder, onion powder, chili powder, ground cumin, dried oregano, paprika, salt, and black pepper in a small bowl.

Step 3

Remove any excess moisture from the chicken by patting it dry with paper towels.

Step 4

Rub the entire chicken (including under the skin and inside the cavity) with olive oil, then coat it evenly with the spice rub.

Step 5

Squeeze the lime juice over the chicken and place the squeezed lime halves inside the chicken cavity for added flavor.

Step 6

Heat a large oven-safe pot or Dutch oven over medium-high heat. Once hot, sear the chicken breast-side down in the pot for 3-4 minutes, or until the skin is golden brown. Flip the chicken and sear the other sides for an additional 3-4 minutes.

Step 7

Remove the chicken from the pot and set it aside. Add the onion wedges and red bell pepper slices to the pot and sauté for 2-3 minutes until slightly softened.

Step 8

Pour the chicken broth into the pot and deglaze by scraping up any browned bits from the bottom with a wooden spoon.

Step 9

Place the chicken back into the pot, breast-side up, on top of the vegetables.

Step 10

Cover the pot with a lid and transfer it to the preheated oven. Roast for approximately 75-90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the breast.

Step 11

Once cooked, carefully remove the pot from the oven and let the chicken rest for 10 minutes before carving.

Step 12

Garnish with chopped cilantro before serving. Serve with the cooked vegetables and pan juices for a delicious Southwestern-style meal.

Nutrition Facts

Serving size	(2393.6g)

Amount per serving	% Daily Value*
Calories	685.3

Total Fat 44.3g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 136.1mg	0%
Sodium 5536.2mg	0%
Total Carbohydrate 35.5g	0%
Dietary Fiber 10.4g	0%
Total Sugars 10.6g
Protein 42.4g	0%

Vitamin D 0IU	0%
Calcium 151.0mg	0%
Iron 7.4mg	0%
Potassium 1285.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 23.9%

Carbs: 20.0%