Roast Chicken with Taqueria-Style Green Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1114
- Total Fat
- 82
- Saturated Fat
- 27
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 79
- Cholesterol
- 422
- Sodium
- 1666
- Total: 9 hr 15 min (includes chilling and resting times)
- Active: 35 min
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
- 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.