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Recipe

Gluten Free Southwest Roasted Chicken

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An easy-to-assemble, melt-in-your-mouth kind of meal!

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( 47 Ratings)

47 Ratings

5 Stars 57%

4 Stars 30%

3 Stars

2 Stars

1 Stars

Member Reviews ( 21 )

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PREP TIME 10 Min
TOTAL TIME 1 Hr 55 Min
SERVINGS 6

1: whole broiler-fryer chicken, 3 pounds

1/4: cup butter or margarine, melted

2: teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled

1: teaspoon chili powder

1/2: teaspoon ground coriander

1/4: teaspoon ground red pepper (cayenne)

2: garlic cloves, finely chopped

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1 Heat oven to 375ºF.
2 Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3 Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Have some extra garlic butter on hand? Skip the finely chopped garlic and use 1/4 cup garlic butter instead of the 1/4 cup butter.

Forget about chopping garlic if you're not in the mood. You can use 1 tablespoon of minced garlic from a jar instead.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 300

(Calories from Fat 190 ),

Total Fat 21 g

(Saturated Fat 5 g,),

Cholesterol 85 mg;
Sodium 170 mg;
Total Carbohydrate 1 g

(Dietary Fiber 0g,

Protein 27 g;

Percent Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 21 Reviews View All

Posted 9/16/2011 1:20:00 PM REPORT ABUSE ajones113 said:

Rating:

Took the advice of yamatey and doubled the seasoning. Put 1/2 inside before roasting and the remaing 1/2 as directed in the recipe. The outcome was unbelieveably good. Cant wait for the quesadillas!

This reply was: Helpful Inspiring

Posted 10/3/2010 1:10:50 PM REPORT ABUSE Yarmatey said:

Rating:

This is a great recipe. After reading some of the other reviews I thought I'd add a tip. When you start with a roaster you always pull the stuff out of the middle and wash off the entire chicken. Pat it dry before adding the seasonings. For those that think the seasoned flavor is only on top...try mixing the seasonings in a bowl..double up on them if you want. Turn the chicken opening up, and put seasonings inside the cavity. Spread them around in there. You can also carefully pull away the legs from the chicken and it leaves a pocket...put some seasoning in there.( I put rosemary sprigs in there when i make lemon/rosemary chicken) If you I dont eat the skin, neither do I, gently pull up the skin off the breast and sprinkle the seasonings under there, straight onto the chicken. Just be gentle and put the skin back down so it cooks the juices in. Dont be afraid to experiment!

This reply was: Helpful Inspiring