The Mexican Chicken

Chicken is one of our favorite proteins in our home, and we especially love baked chicken, and are always looking for a way to “spice things up a little” in the kitchen when it comes to chicken (say THAT tongue twister 5 times….LOL). This recipe uses only 2 things: my Taco Seasoning recipe that you can find in my recipe blog using the search button, and chicken….that’s it. The serving size depends on how many you are feeding. Pictured here are 8 chicken breasts, 1 for each person, and then I always make extra to slice for sandwich meat. Here we go……

1 serving chicken per person, skin on, bone in (more flavor that way), rinsed

Taco Seasoning recipe from my recipe blog

roasting pan or baking pan

Preheat oven to 425. Sprinkle seasoning on top and bottom of chicken. Bake for about 40-50 minutes, until nice and crispy on top, and juices run clear. Remove from oven. Let cool for a couple of minutes. (You can reserve the juice from the chicken and use as an Au Jus dipping sauce for your chicken, or you can drizzle a little of that seasoned juice on top of your rice pilaf or pasta for extra flavor. You can also refrigerate it, and scoop off and discard the solid fat the next day and use the leftover gelatin looking stuff to season anything from soups to pastas to rice dishes the next day, or day after…..doesn’t look too beautiful, but is VERY tasty and flavorful).

The Mexican Chicken

The Mexican Chicken

The Mexican Chicken

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