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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Roasted Chicken with Green Chile Sauce

  • Author: admin


Roasted chicken served with a delicious green chile sauce.




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


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.


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.

Follow Me!