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We’ve all been there – you get going through your day and realize you haven’t thawed anything for dinner! You get stuck between trying (and usually failing) to get the meat thawed in time or throwing in the towel and going out to eat.
Well not when you’re making this recipe!
Slightly spicy with crispy skin without being dry, this chicken is cooked low and slow, so you can start with frozen chicken!
This chicken is perfect paired with some refried beans, Mexican rice, and a couple of corn tortillas to sop up all the delicious juices at the end! And, since its made from some pretty common spices, you more than likely have all the ingredients on hand, meaning its a great go to in those DOH! moments!
Ingredients
- 4 lbs partially frozen chicken thighs and legs
- Juice of 1 lime
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3 TBS butter
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place chicken into a 9×13 glass pan, skin side up for the thighs. Pour juice over chicken, making sure each piece gets some juice.
- In a small bowl, combine the cumin, chili powder, cayenne pepper, garlic powder, and salt. Sprinkle seasonings liberally over chicken.
- Cut butter into pieces and place directly on pieces of chicken. Cover pan with tinfoil and place in oven.
- Bake for 1 1/2 hours. Remove foil and cook for another 30 minutes or until skin is crispy and brown and chicken has an internal temperature of 165 degrees Fahrenheit. Rest and serve.
Need a different chicken recipe?! Check these out!