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Mexican Roast Chicken with Olive Salsa




Source of Recipe


David


List of Ingredients




Mexican Roast Chicken with Olive Salsa from David



2 teaspoons vegetable oil
1 5 to 6 lb. roasting chicken
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic salt
1 cup sliced black olives
1 cup chunky salsa
1/4 cup chopped cilantro or green onions



Recipe




Heat oven to 400 degrees. 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 160 degrees 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.
Yields 4 servings.