Sunday Supper & More

Mexican-spiced roast chicken

(Styling: Sheryl Julian, Catherine Smart; Wendy Maeda/Globe Staff)
February 16, 2011

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Serves 4 with leftovers

1 large roasting chicken (4 1/2 to 5 pounds)
2 canned chipotle peppers in adobo sauce
1 clove garlic, halved
3 tablespoons olive oil
1/2 cup fresh cilantro leaves
1/2 teaspoon epazote or dried oregano
1/4 teaspoon chili powder
3 large poblano peppers
1 large onion, thickly sliced
Salt, to taste

1. Set the oven at 400 degrees.

2. Pat the chicken dry. Set it in a roasting pan large enough to hold the bird and the vegetables.

3. In a food processor, combine chipotles with their sauce, garlic, 2 tablespoons olive oil, cilantro, epazote or oregano, and chili powder. Puree the mixture. Rub it evenly over chicken, underneath the skin and inside the cavity. Set the bird breast side up in the pan.

4. In a bowl, toss the poblano peppers and onion with salt, and the remaining 1 tablespoon olive oil. Scatter peppers and onions around the bird.

5. Roast the chicken for 1 hour and 10 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 170 degrees.

6. Remove the chicken from the oven. Let it rest for 10 minutes. Carve the chicken. Set aside 1 chicken thigh, 1/2 breast, and 1 poblano for the enchiladas.

Molly Kravitz