Chicken Traybake with Roasted Poblano and Tomato Salsa

• 份量: 4 servings
• 总时间: 50 minutes

配料

1 tablespoon chili powder

Kosher salt and ground black pepper

2 poblano chilies, stemmed, seeded and roughly chopped

1 medium yellow onion, root end intact, cut into 8 wedges

1 pint cherry or grape tomatoes

1 habanero chili, stemmed halved and seeded

¼ cup extra-virgin olive oil

1 tablespoon firmly packed light or dark brown sugar

1 tablespoon dried oregano

3 pounds bone-in, skin-on chicken parts, trimmed and patted dry

10 medium garlic cloves, peeled

1 tablespoon white vinegar

¼ cup lightly packed fresh cilantro, roughly chopped

步骤

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the chili powder and 1 teaspoon salt. In a large bowl, toss together the poblanos, onion wedges, tomatoes, habanero (if using), 1 tablespoon of the chili powder mixture and the oil. Into the remaining chili powder mixture, stir the sugar, oregano, 1 1/2 teaspoon salts and 2 teaspoons pepper.

On a rimmed baking sheet, evenly season both sides of the chicken parts with the chili powder mixture. Place the garlic cloves in the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting. Arrange the vegetables evenly around the chicken.

Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes.

Using tongs, transfer the chicken to a platter and transfer the onion wedges and habanero to a cutting board. Pour the garlic, the remaining vegetables and any liquid on the baking sheet into a medium bowl. Roughly chop the onion and habanero, then add to the bowl. Using a fork or potato masher, mash the mixture until broken down but slightly chunky. Stir in half of the cilantro and the vinegar, then spoon the salsa over the chicken. Sprinkle with the remaining cilantro.