3-3/4-pound whole roasting chicken
2 tsp. margarine, softened
1 tsp. chipotle chile powder
1 tsp. grated lime rind
3/4 tsp. salt, divided
1/2 tsp. cumin
4 garlic cloves, minced and divided
Cooking spray
8 oz. tomatillos
1 medium onion, quartered
1/4 cup chopped fresh cilantro
1 tbsp. fresh lime juice
1 4.5oz can chopped green chiles, undrained
Chopped fresh cilantro (optional)
Remove and discard giblets and neck from chicken; trim excess fat. Starting at
neck cavity, loosen skin from breasts and drumsticks by inserting fingers,
gently pushing between skin and meat.
Combine margarine, chile powder, rind, 1/2 tsp. salt, cumin, and 1 garlic
clove in a small bowl. Rub seasoning mixture under loosened skin and over
breasts and drumsticks. Tie ends of legs together with twine. Lift
wing tips up and over back; tuck under chicken. Place chicken, breast side
up, on a rack coated with cooking spray; place rack in roasting pan.
Discard husks and stems from tomatillos; cut into quarters. Arrange tomatillos
and onion evenly around chicken. Bake at 375° for 40 minutes.
Increase oven temperature to 450°, and bake an additional 20 minutes or until a
thermometer inserted in the meaty part of thigh registers 170°. Remove chicken
from pan; let stand 15 minutes.
Place tomatillos and onion in a food processor. Add remaining 1/4 teaspoon salt,
remaining 3 garlic cloves, cilantro, juice, and chiles; process until smooth.
Remove skin from chicken; discard. Carve chicken, and serve with sauce.
Sprinkle with cilantro, if desired.
4 servings
No comments:
Post a Comment