Mexican Slow Roasted Chicken
Add Preferred SourceThere’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!
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Ingredients
- Whole chicken – Broken down into breasts and leg quarters; I do this so everything cooks evenly and you don’t end up with dry breasts and undercooked legs.
- Salt – I cook with kosher salt.
- Paprika – Regular paprika works best here; smoked paprika can overpower the other spices if you’re not careful.
- Cumin – Use ground cumin that smells fresh; old cumin tastes dusty and flattens the whole dish.
- Mexican oregano – This has a bolder, citrusy flavor than Mediterranean oregano, which keeps the seasoning tasting authentic. If you don’t have Mexican oregano (and you may not unless you’re a huge foodie) regular oregano works fine.
- Ground black pepper – Freshly cracked black pepper has the best flavor.
- Fire-roasted tomatoes (canned) – I like using fire roasted tomatoes because they add extra flavor, but regular diced tomatoes are fine, too.
- Onion – I use a yellow aka brown onion here, but you could use sweet or even red onion.
- Fresh garlic – Always use fresh garlic here; jarred garlic won’t give the same depth and can taste harsh once roasted.
- Jalapeño – Leave the seeds in for more heat or remove them for a milder result; either way, slice evenly so the heat distributes instead of spiking.
How To Make Mexican Slow Roasted Chicken
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 300°F (150°C). This low, steady heat allows the chicken to cook gently and become tender without drying out.
Season the chicken pieces evenly with salt, paprika, cumin, and black pepper. Arrange the undrained canned tomatoes, chopped onion, garlic, and jalapeño in a large baking dish, then place the seasoned chicken on top so it rests directly over the vegetables.
Cover the dish tightly and roast for 1½ to 2 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer and pulls apart easily when tested with a fork. The meat should look very tender and lightly glazed with cooking juices.
Remove the dish from the oven and let the chicken rest for 10 minutes. This makes it easier to handle and helps the juices settle. Transfer the chicken to a plate, then shred it, discarding bones and excess fat.
Use an immersion blender or standard blender to purée the tomato mixture left in the dish until smooth. Season the sauce with salt and pepper to taste.
Serve the chicken hot, spooning the warm tomato sauce generously over the top.
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.
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.
Mexican Slow Roasted Chicken
Ingredients
- 1 whole chicken broken down into breasts and leg quarters
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano
- ground black pepper
- 1 14 ounce can fire roasted tomatoes
- 1 small onion
- 2 cloves garlic roughly chopped
- 1 jalapeno
Instructions
- Preheat your oven to 300°F (150°C).
- Season the chicken pieces with salt, Mexican oregano, paprika, cumin, and ground black pepper.
- Add the undrained can of tomatoes, chopped onion, garlic, and jalapeno to a large baking dish.
- Add the seasoned and cut up chicken to the baking dish on top of the vegetables.
- Roast for about 1.5 – 2 hours, or until the chicken is tender and easily pulls apart with a fork.
- 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.
- Puree the tomato mixture from under the chicken, then season it with salt and pepper.
- Serve hot, with the tomato sauce spooned over the top.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Can this be made in a slow cooker? If yes, how long on high or low?
Yes! I’d go with 2-3 hours on high or 3-4 on low just until the chicken is shredable. Enjoy! ~Jenn