Mexican Slow Roasted Chicken

There’s nothing like slowly roasted chicken! Resist the urge to blast it with heat, and instead, set it low and slow so that all the flavor melts into the chicken as it cooks. This Mexican Slow Roasted Chicken is perfect for Sunday dinner or for shredding and using in all your favorite recipes.

I love slow cooking and the difference between slow cooked meats and those blasted at a high temp and cooked quickly is really quite remarkable.

This Mexican Slow Roasted Chicken is no exception. Dusted with a tasty blend of seasonings and cooked on top of a bed of onions, tomatoes and jalapenos, the flavors is delicious.

It’s also an easy meal. Pop in in the oven and about 2 hours later, dinner is ready! 

Ingredients

• Whole chicken – Broken down into breasts and leg quarters.
• Salt
• Paprika
• Cumin
• Mexican oregano
• Ground black pepper
• 1 Can fire roasted tomatoes
• Small onion
• Garlic – Roughly chopped.
• Jalapeno

How To Make Mexican Slow Roasted Chicken

1. Preheat your oven to 300°F (150°C).
2. Season the chicken pieces with salt, paprika, cumin, and ground black pepper.
3. Add the undrained can of tomatoes, chopped onion, garlic, and jalapeno to a large baking dish.
4. Add the seasoned and cut up chicken to the baking dish on top of the vegetables. 
5. Roast for about 1.5 – 2 hours, or until the chicken is tender and easily pulls apart with a fork.
6. Transfer the chicken to a serving plate, and when cool enough to handle, pull it apart with a fork and discard the bones and any fat.
7. Puree the tomato mixture from under the chicken, then season it with salt and pepper. 
8. Serve hot, with the tomato sauce spooned over the top.

Step-By-Step Process

Chef Jenn’s Tips

• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
• Don’t cover the chicken. This dish will roast low and slow in the oven.
• You can use already cut chicken, if you prefer. Thighs and breasts are delicious. Use bone-in and skin-on chicken for the best flavor.
• Actual cooking time will vary depending on the size of the chicken pieces, the size of the baking dish, and how cold the chicken was when it went into the oven.

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Menu Ideas

To make this Mexican Slow Roasted Chicken a complete meal, consider serving it with a side of Mexican rice, black beans, and a simple salad with lime vinaigrette. Warm tortillas are perfect for soaking up the delicious sauce, and a dollop of sour cream or guacamole adds a creamy, cooling contrast to the spicy, savory chicken. You can also serve the pulled chicken in burritos, in tacos, or quesadillas.

Storage

Store any leftover Mexican Slow Roasted Chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the chicken and sauce in a freezer-safe container for up to 3 months.