Name: Roast Chicken with Taqueria-Style Green Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT9H15M0.000S
Yield: 4 servings
Ingredients: One 5- to 6-pound whole roasting chicken; Kosher salt; 1/3 pound tomatillos, husks removed; 1 jalapeño, stemmed and halved lengthwise; 1 tablespoon honey; Juice of 1 lime; 1 bunch fresh cilantro, including stems; Freshly ground black pepper; 4 tablespoons unsalted butter, chilled; 1 teaspoon sherry vinegar; Thinly sliced scallions, for serving; Thinly sliced chives, for serving

Directions

Watch how to make this recipe.

Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
When ready to cook, preheat the oven to 425 degrees F.
Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don’t let it get too smooth. Set aside.
Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.

Roast Chicken with Taqueria-Style Green Sauce

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