Quick Roasted Chicken with Chipotle Spice Rub

5 from 4 votes

Quick Roasted Chicken with Chipotle Spice Rub

Of all the quick-n-easy meals I've been posting lately, this Quick Roasted Chicken is the easiest! Or laziest, however you want to look at it :)

Prep Time5

Cook Time45

Servings:

Calories: 247kcal

Author: Mexican Please

Ingredients

1 chicken breast
1 potato
1-2 carrots
1/2 onion
1 Poblano chile (optional)

For the spice rub:

1 tablespoon adobo sauce (or chile powder)
1/4 teaspoon Mexican oregano
1/4 teaspoon salt
freshly cracked black pepper
glug of olive oil

Instructions

Start by rinsing and chopping up your veggies. There is leeway on the veggies so feel free to use what you have available. I chopped up: 1 potato, 2 carrots, 1/2 onion, and 1 Poblano chile. Add a glug of olive oil to your roasting dish and toss the veggies in it, then give them a sprinkling of salt and pepper.
There's also leeway on the spice rub, so feel free to use chile powder if that's what you have available. For this batch I used: 1 tablespoon adobo sauce from a can of chipotles, 1/4 teaspoon Mexican oregano, 1/4 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons olive oil. Combine well.
Coat your chicken thoroughly with the spice rub -- I like to use my fingers to ensure some of the mixture gets inside the skin.
Place the chicken on top of the veggies. Roast everything for 30-45 minutes at 400F, depending on the cut of chicken. When the inside temp of the chicken registers 160F it's done. Note: I used a bone-in chicken breast and it took 45 minutes to roast.
Remove the roasting dish from the oven and let the chicken rest for a few minutes.
Serve immediately! Each plate gets a pile of veggies and plenty of the spice-rubbed roasted chicken. Enjoy!

Notes

Please don't worry too much about the exact veggie combo or spice rub mixture. You can improvise with what you have available and still get a great result!

Nutrition