Baked Fiesta Chicken

Name: Baked Fiesta Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Cuisine: Mexican
Ingredients: 5 pounds chicken drumsticks; 1 cup canola or olive oil; 5 cloves garlic, smashed and peeled; 1/4 cup fresh lime juice; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 tablespoon taco seasoning; 2 (14.5 ounce) cans diced tomatoes with green chiles, drained; Fresh lime wedges for serving (optional); Fresh cilantro for garnish (optional)

Recipe GLPRdff6e763494e77

Mexican

Main Course

65 min

848 cal

Servings: 6

Oven

Stovetop

SNAP eligible

Succulent chicken drumsticks marinated in a vibrant blend of citrus, garlic, and warm spices, then seared and baked with seasoned tomatoes for a festive, flavorful main course. This Caribbean-inspired dish is tender, juicy, and perfect for gatherings.

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Ingredients

5 pounds chicken drumsticks

1 cup canola or olive oil

5 cloves garlic, smashed and peeled

1/4 cup fresh lime juice

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

1 tablespoon taco seasoning

2 (14.5 ounce) cans diced tomatoes with green chiles, drained

Fresh lime wedges for serving (optional)

Fresh cilantro for garnish (optional)

Directions

In a bowl, combine the oil, smashed garlic, lime juice, kosher salt, black pepper, paprika, oregano, cumin, and taco seasoning. Whisk until well blended.
Place the chicken drumsticks in a resealable plastic bag and pour the marinade over them. Seal the bag and shake to ensure all pieces are evenly coated.
Refrigerate the chicken for at least 2 hours, or up to 8 hours, to allow the flavors to develop.
Preheat your oven to 400°F (204°C).
Heat an oven-safe skillet over medium-high heat and lightly coat with cooking spray.
Remove the chicken from the marinade and pat dry with paper towels to remove excess liquid.
Working in batches if needed, place the chicken in the hot skillet and sear for 5 minutes on each side until golden brown on the outside. Transfer the seared chicken to a baking dish, ensuring pieces are arranged in a single layer.
Scatter the drained diced tomatoes with green chiles over and around the chicken pieces. Cover the baking dish with foil or a lid.
Bake covered at 400°F (204°C) for 40 minutes, until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Remove from the oven and let rest for 5 minutes. Serve garnished with fresh lime wedges and cilantro if desired.

Comments

Grocery List Plus Editorial Staff4

Chicken drumsticks and all spices are standard stock at every major Charlotte grocer, with canned tomatoes with green chiles easily found at Harris Teeter, Food Lion, Walmart, and Kroger; cost per serving lands around $1.50–$1.80 driven by drumsticks at roughly $1.20–$1.40 per pound. The 65-minute stated time is honest for a baked dish that includes a 40-minute oven interval, though home cooks should expect 10–15 minutes of prep to pat dry and season the drumsticks properly. This is a no-fuss one-pan family meal that reheats well in the oven and has natural Southern appeal with the lime-cilantro finish, though it is not a dramatic or exceptional dish—solid weeknight rotation, nothing more.