2 tablespoons Mexican Spice Mix
2 tablespoons light brown sugar
3 tablespoons oil
CHICKEN PARTS DIRECTIONS: Preheat the oven to 375 degrees and move the oven rack to the middle of the oven. Line a large baking sheet with foil. Combine the sugar, spices and oil in a small dish and stir to combine. Rinse the chicken and pat it dry with paper towels. Set the dry chicken on the prepared baking sheet. Use your hands to rub the oil and spice mixture all over the bird. Place the coated pieces of chicken on the foil lined tray. Bake for 40 minutes, until the chicken is fully cooked. Remove from the oven and let the chicken rest for at least 15 minutes before serving. If you cut into it earlier, the juices won't have a chance to distribute fully through the meat and they will drain out onto the cutting board. Enjoy!
WHOLE CHICKEN DIRECTIONS: Preheat the oven to 450 degrees and move the oven rack to the middle of the oven. Line a baking sheet with foil. Combine the sugar, spices and oil in a small dish and stir to combine. Rinse the chicken and pat it dry with paper towels. Set the dry chicken on the prepared baking sheet. Use your hands to rub the oil and spice mixture all over the bird. Place the chicken on the foil, breast side up. Roast for approximately 1 hour and 15 minutes. If your chicken went into the oven still pretty cold from the refrigerator, it will probably take another 15 minutes or so. When the bird is deeply golden brown and the skin starts to look crispy, it is done. Remove from the oven and let the chicken rest for at least 15 minutes before serving. If you cut into it earlier, the juices won't have a chance to distribute fully through the meat and they will drain out onto the cutting board. Enjoy!