Juicy Oven-Roasted Mexican-Spiced Chicken with Charred Corn Salsa

Two whole small chickens roasted to juicy perfection with a smoky Mexican spice rub, served alongside a vibrant charred corn and black bean salsa. A flavorful pairing with your creamy mashed potatoes for a satisfying dinner.

Steps

1. Preheat your oven to 375°F (190°C). 2. Rinse the chicken and pat dry with paper towels. 3. In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. 4. Rub the spice mix all over the chicken, inside and out. 5. Drizzle olive oil over the chicken and massage it in for even coating. 6. Place chicken breast-side up in a roasting pan or baking dish. 7. Roast in the oven for approximately 60-70 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. 8. While the chicken roasts, prepare the salsa: Heat a dry skillet over medium-high heat and char the corn kernels until blackened in spots, about 5-7 minutes. 9. In a bowl, combine charred corn, black beans, red onion, jalapeño, cilantro, lime juice, and olive oil. Mix well and season lightly with salt. 10. Once the chicken is done, rest for 10 minutes before carving. 11. Serve the sliced chicken with a generous scoop of charred corn salsa and your mashed potatoes on the side.

1 small whole chicken (about 1.5 lbs) 1 tsp smoked paprika 1 tsp ground cumin 1 tsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder Salt and pepper to taste 1 tbsp olive oil 1/2 cup corn kernels (fresh or frozen) 1/4 cup canned black beans, rinsed and drained 1/4 small red onion, finely chopped 1 small jalapeño, seeded and minced 1 tbsp fresh cilantro, chopped Juice of 1/2 lime 1 tsp olive oil (for salsa)