Poblano, Cilantro and Lime Roast Chicken
We have had very stormy and rainy weather here in Oregon for the past several days which always has me wanting to cook comfort food. I was in the mood for Mexican flavors so I decided to make the ultimate in comfort food – a roasted chicken. I found this recipe on Cooking for Keeps that looked amazing and it used flavors I love. This poblano, cilantro, and lime roasted chicken smelled incredible while it roasted and tasted even better. The meat was so tender, juicy, and flavorful, and the potatoes, onions, and poblanos were tender, caramelized, and delicious – my favorite part of the meal if I am honest. I paired this chicken with a Southwestern salad and we all enjoyed the entire meal.
How to Make a Poblano, Cilantro, and Lime Roast Chicken
Preheat the oven to the broiler.
Line a baking sheet with tin foil then place the pepper on top. Place into the oven and broil until pepper is blackened on all sides. Transfer the pepper to a large zip lock bag, seal, and let it steam for 5-7 minutes. Remove from the zip lock bag and scrape off the charred skin. Remove the stem and seeds from the inside of the pepper. Set aside to cool.
In a small food processor, pulse together roasted poblano, cilantro, 1 clove of garlic, lime zest, lime juice, and sea salt and freshly cracked pepper, to taste. Slowly drizzle in 2 tbsp olive oil. Set aside.
Preheat oven to 450 degrees.
Rinse chicken inside and out, pat dry. Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder.
In a cast iron skillet, toss onion, one chopped & seeded raw poblano, and chopped potatoes with one tablespoon olive oil. Season well with sea salt, freshly cracked pepper, and garlic powder, to taste.
Place chicken on top of veggies. Stuff cavity with remaining half onion, remaining half a lime, 2 small cloves of garlic, and a small handful of cilantro.
Gently separate the skin from the breast and rub some of the cilantro/poblano mixture evenly under the skin. Spread leftover mixture evenly on the outside of the chicken. Season the skin well with sea salt and freshly cracked pepper, to taste.
Roast for 30 minutes, and then reduce temperature to 350 degrees and roast for 45-50 minutes, or until a meat thermometer reads 165 degrees when stuck into the thickest part of the thigh. Remove from the oven and let the chicken rest for 15 minutes before carving. Remove the veggies from the pan with a slotted spoon to a serving bowl. Serve chicken and veggies pan drippings and fresh lime juice and cilantro, if desired. Enjoy.
Ingredients
- 2 poblano chile peppers divided - 1 roughly chopped and 1 roasted
- ¼ cup roughly chopped cilantro plus more for garnish
- 3 garlic cloves divided
- Zest from 1/2 lime
- Juice from 1/2 lime
- Sea salt and freshly cracked pepper to taste
- 3 tbsp olive oil divided
- 1 4.5 lb whole chicken
- 2-3 new potatoes cut into quarters
- 1 large onions cut into chunks
Instructions
- Preheat the oven to the broiler.
- Line a baking sheet with tin foil then place the pepper on top.
- Place into the oven and broil until pepper is blackened on all sides.
- Transfer the pepper to a large zip lock bag, seal, and let it steam for 5-7 minutes.
- Remove from the zip lock bag and scrape off the charred skin. Remove the stem and seeds from the inside of the pepper. Set aside to cool.
- In a small food processor, pulse together roasted poblano, cilantro, 1 clove of garlic, lime zest, lime juice, and sea salt and freshly cracked pepper, to taste. Slowly drizzle in 2 tbsp olive oil. Set aside.
- Preheat oven to 450 degrees.
- Rinse chicken inside and out, pat dry. Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder.
- In a cast iron skillet, toss onion, one chopped & seeded raw poblano, and chopped potatoes with one tablespoon olive oil. Season well with sea salt, freshly cracked pepper, and garlic powder, to taste.
- Place chicken on top of veggies. Stuff cavity with remaining half onion, remaining half a lime, 2 small cloves of garlic, and a small handful of cilantro.
- Gently separate the skin from the breast and rub some of the cilantro/poblano mixture evenly under the skin. Spread leftover mixture evenly on the outside of the chicken.
- Season the skin well with sea salt and freshly cracked pepper, to taste.
- Roast for 30 minutes, and then reduce temperature to 350 degrees and roast for 45-50 minutes, or until a meat thermometer reads 165 degrees when stuck into the thickest part of the thigh. Remove from the oven and let the chicken rest for 15 minutes before carving.
- Remove the veggies from the pan with a slotted spoon to a serving bowl.
- Serve chicken and veggies pan drippings and fresh lime juice and cilantro, if desired. Enjoy.
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That’s a perfectly roasted bird! Love your pan too…
Would this work with pieces of chicken rather than a whole one?
I am sure it would, you will just need to shorten the cooking time.
I think I would eat a shoe if it had poblano, lime, and cilantro on it. I LOVE that flavor profile. That skillet is killer, too. One of my friends uses those, Finex right?
Chris,
The chicken was terrific. I’ll be making this one again soon!
Yes, it is a Finex, a local Portland company. It was a Christmas present from Chad. It is such a great cast iron skillet…I absolutely love it!
~Pam
Perfect choice for comfort food. Looks spectacular and I bet it tasted that way also.
that bird’s a stunner! perfect for a special occasion but easy enough for a regular ol’ day. 🙂
Wow. Now THAT’S a fantastic chicken recipe. I’m going to try it this weekend. Thanks! Newcomer to your blog – it’s fantastic!
MaryO1230
San Pedro, CA
Looks and tastes great. With temperatures dropping this is going on to the regular menu. Straightforward too. Many thanks.
I double the marinade, and this chicken is so delicious!
MaryD,
Doubling the sauce is always a good thing! I’m so glad you like the recipe. Thanks for taking the time to let me know.
-Pam