Poblano, Cilantro and Lime Roast Chicken
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 50 mins
-
Course
Main Course
-
Cuisine
Mexican
Poblano, Cilantro and Lime Roast Chicken
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 2 poblano chile pepper divided - 1 roughly chopped and 1 roasted
- ¼ cup cilantro plus more for garnish, roughly chopped
- 3 garlic divided, cloves
- lime zest from 1/2 lime
- lime juice from 1/2 lime
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 3 tbsp olive oil divided
- 1 chicken 4.5 lb, whole
- 2-3 potato cut into quarters, new
- 1 onion cut into chunks, large
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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
Other Recipes
You'll Also Love
