Mole Spice Rubbed Roasted Chicken with Root Vegetables

A comforting and flavorful whole roasted chicken seasoned with a homemade mole-inspired spice rub, roasted alongside hearty root vegetables.

Prep Time

25 minutes

Total Time

100 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.31/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

4lbWhole Chicken(About 4-5 pounds)

£6.00

1lbCarrots(Peeled and chopped into 1-inch pieces)

£0.40

1lbParsnips(Peeled and chopped into 1-inch pieces)

£0.80

1.5lbPotatoes(Yukon Gold or Red Potatoes, chopped into 1-inch pieces)

£0.75

4tbspOlive Oil(Divided, 2 tbsp for the chicken, 2 tbsp for the vegetables)

£0.30

Mole Spice Rub:

2tbspChili Powder(Ancho or New Mexico Chili Powder recommended)

£0.15

1tbspCocoa Powder(Unsweetened)

£0.10

1tbspGround Cumin

£0.15

1tspGround Coriander

£0.05

0.5tspGround Cinnamon

£0.03

1tspGarlic Powder

£0.05

1tspOnion Powder

£0.05

1tspDried Oregano

£0.05

0.5tspSmoked Paprika

£0.05

0.3tspCayenne Pepper(Optional, for heat)

£0.03

1tspSalt

£0.01

0.5tspBlack Pepper

£0.03

0.5cupChicken Broth(Optional, for deglazing the pan)

£0.25

Total Cost

£9.25

£2.31 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a small bowl, combine all the mole spice rub ingredients: chili powder, cocoa powder, cumin, coriander, cinnamon, garlic powder, onion powder, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper.
3.
Pat the chicken dry with paper towels. This helps the skin crisp up.
4.
Rub the chicken all over with 2 tablespoons of olive oil, then generously coat it with the mole spice rub, making sure to get some under the skin of the breast.
5.
In a large bowl, toss the carrots, parsnips, and potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper.
6.
Arrange the root vegetables in a single layer in a large roasting pan.
7.
Place the chicken on top of the vegetables in the roasting pan.
8.
Roast in the preheated oven for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced in the thickest part of the thigh with a meat thermometer and registers 165°F (74°C). The vegetables should be tender.
9.
If the chicken skin is browning too quickly, tent it loosely with foil during the last 15-20 minutes of cooking.
10.
Remove the chicken and vegetables from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
11.
Optional: Deglaze the roasting pan with chicken broth. Place the roasting pan on the stove top over medium high heat and add chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until slightly reduced and use as a gravy.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

25g

10% of RDA

Fat

45g

64% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For extra crispy skin, after patting the chicken dry, you can let it sit uncovered in the refrigerator for an hour or two before seasoning.

Adjust the amount of cayenne pepper in the spice rub to your preference for heat.

You can add other vegetables to the roasting pan, such as onions, sweet potatoes, or Brussels sprouts.

Use a meat thermometer to ensure the chicken is cooked through for food safety.

Cooking Equipment

Oven

Large Roasting Pan

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy skin, after patting the chicken dry, you can let it sit uncovered in the refrigerator for an hour or two before seasoning.

Adjust the amount of cayenne pepper in the spice rub to your preference for heat.

You can add other vegetables to the roasting pan, such as onions, sweet potatoes, or Brussels sprouts.

Use a meat thermometer to ensure the chicken is cooked through for food safety.

Mole Spice Rubbed Roasted Chicken with Root Vegetables

Ingredients

Instructions