Poblano, Cilantro, and Lime Roast Chicken
Servings 4
Equipment
- Baking Sheet
- Food Processor
- Large cast iron skillet
- Meat Thermometer
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 ½ lime
- Juice from ½ lime
- Sea salt and freshly cracked pepper to taste
- 3 tbsp olive oil divided
- 1 4.5 lb whole chicken
- 3 Yukon Gold potatoes cut into quarters
- 1 large onion cut into chunks
Instructions
- Preheat the oven to broiler.
- Line a baking sheet with foil, then place the pepper on top. Place in the oven and broil until the pepper is blackened on all sides.
- Transfer the pepper to a large Ziploc bag, seal, and let it steam for 5-7 minutes.
- Remove from the Ziploc 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 the chicken inside and out, and pat dry. Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder.
- In a large 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 the cavity with the remaining half of the onion, the remaining half of 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, then reduce the temperature to 350 degrees and roast for 45-50 minutes, or until a meat thermometer reads 165 degrees when inserted 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 into a serving bowl.
- Serve chicken and veggies with pan drippings, along with fresh lime juice and cilantro, if desired. Enjoy.