Chicken Poultry

Roasted Chicken with Green Chile Sauce

t’s comfort food season! And this dish will up your chicken game. Tender, juicy roasted chicken; seasoned with a fajita blend and served with a Green Chile Sauce (I could eat this sauce with a spoon, it’s that good….). And since the chicken is spatchcocked, it is done under an hour!

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Roasted Chicken with Green Chile Sauce

Roasted chicken served with a delicious green chile sauce.

  • Author: admin
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Ingredients

Chicken:

Chicken, spatchcocked

4 tablespoons butter, softened

2 tablespoons olive oil

½ bunch cilantro, chopped

1 lime, zested and juiced

Kosher salt and black pepper

23 tablespoons of the fajita seasoning, below; divided

Salsa:

1 bunch cilantro

45 Green onions, cut into thirds

1 clove garlic

1 poblano pepper, cut into chunks

1 serrano pepper, cut into chunks

1 can diced green chilies

3 limes, juiced

1 tablespoon of the fajita seasoning

Salt and pepper

2 tablespoons Olive oil

1 tablespoon honey

Combine in a food processor. Set aside.

Fajita seasoning:

2 teaspoons chipotle chili powder

1 teaspoon salt

1 teaspoon smoked paprika

1 teaspoon brown sugar

1 teaspoon cumin

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon cayenne

Whisk together. Use as directed.

Instructions

Preheat oven to 425F. Lay the spatchcocked chicken on a lined baking sheet. Gently separate the skin

from the breasts and thighs; just making a pocket for the butter. Mash the butter, olive oil, cilantro, zest

and juice, salt and pepper together with a fork. Put a large spoonful in each pocket you just created on

each breast and thigh, and mash it a little with your hand, taking care that the skin stays over it. Gently

rub any remaining butter mix over the chicken and sprinkle with a little olive oil. Take 1-2 tablespoons

of the divided fajita seasoning and sprinkle it all over the chicken. Bake, uncovered for 1 hour; or until

the internal temperature is at least 160F; remove and let it rest for 10 minutes. Remember the

temperature will increase 5-10 degrees while resting. Make sure it is 165F, before eating. Cut the

chicken into 8 pieces, and if desired, cut the breasts in half. Serve with the green chile sauce.

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