Preparation Time: 20 minutes

Cook Time: 90 minutes

Cut: Whole Chicken


2 Tbsp (30 ml) canola oil
2 whole chickens, 1.5 kg each

1/4 cup (60 ml) ancho chili powder
2 Tbsp (30 ml) ground coriander
2 Tbsp (30 ml) dry mustard
2 Tbsp (30 ml) paprika
1 Tbsp (15 ml) salt
2 Tbsp (30 ml) pepper
1 tsp (5 ml) cayenne pepper
1Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) oregano
1 tsp (5 ml) EACH granulated onion powder & garlic powder


Optional:  Roast 4-5 garlic bulbs, tops removed, with chickens.  Add the roasted garlic to mashed potatoes,  or use it in any recipe calling for garlic (soups, stir frys, dips, stews etc).  Leftover roasted garlic can be frozen.

Preheat oven to 400F. Remove chickens from the fridge and let sit at room temperature for 30 minutes before roasting. Brush oil over each chicken.

Combine rub ingredients. Put half the mixture into a glass jar and set aside for another use. Sprinkle a tablespoon of the remaining mixture into the cavity of each chicken. Coat the chickens with the rest of the mixture and rub it into the skin.

Tie the chicken legs together and secure the wings to the body.

Place the chickens on a rack in a roasting pan and roast until a meat thermometer inserted into the chicken breast reads 180F (82C) (about 90 minutes). If the skin is browning too quickly, cover the chickens loosely with foil.

Remove pan from the oven. Transfer the chickens to a cutting board. Cover them loosely with the foil and let stand 15 minutes before carving.