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CHICKEN - Yucatán-Spiced Chicken with chayote and poblano
Nb persons: 4
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| Yucatán-Spiced Chicken Food&Wine | |
| Finely grated zest of 1 | orange, plus 3/4 cup fresh orange juice |
| Finely grated zest of 2 | limes, plus 1/4 cup fresh lime juice |
| 4 | garlic cloves, chopped |
| 3 tablespoons | ancho chile powder |
| 2 tablespoons | chopped fresh oregano |
| Extra-virgin olive oil | |
| Salt | |
| freshly ground pepper | |
| Four 8-ounce | chicken breast halves on the bone, with skin |
| 1 large | chayote—halved lengthwise, pitted and cut into 12 wedges |
| 1 seeded poblano, cut into thin rings | |
| 1 | red onion, thinly sliced into rings |
| 2 tablespoons | each of thinly sliced cilantro and mint |
Preheat the oven to 425°. In a blender, puree the orange zest and juice, lime zest and juice, garlic, ancho powder, oregano and 1/4 cup of oil. Season with salt and pepper.
Arrange the chicken in a shallow baking dish, skin side up, and make 3 deep, crosswise cuts in each breast half. Season the chicken with salt and cover it with the puree, rubbing it into the slits. Spread the chayote, poblano and onion on a rimmed baking sheet, drizzle with oil and season with salt. Roast the chicken in the upper third of the oven for 30 minutes, basting a few times, until just white throughout; rotate the pan once halfway through. At the same time, roast the vegetables for about 30 minutes, until browned and the chayote is crisp-tender.
Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the Herbs and serve the chicken and vegetables with the pan juices
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