• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 orange, plus

  2. 3/4 cup fresh orange juice

  3. 2 limes, plus

  4. 1/4 cup fresh lime juice

  5. 4 garlic cloves, chopped

  6. 3 tablespoons ancho chile powder

  7. 2 tablespoons chopped fresh oregano

  8. Extra-virgin olive oil

  9. Salt and freshly ground pepper

  10. Four 8-ounce chicken breast halves on the bone, with skin

  11. 1 large chayote-halved lengthwise, pitted and cut into 12 wedges

  12. 1 seeded poblano, cut into thin rings

  13. 1 red onion, thinly sliced into rings

  14. 2 tablespoons each of thinly sliced cilantro and mint

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425°. In a blender, puree the orange zest and juice, lime zest and juice, garlic, ancho powder, oregano and 1/4 cup of oil. Season with salt and pepper.

  2. Arrange the chicken in a shallow baking dish, skin side up, and make 3 deep, crosswise cuts in each breast half. Season the chicken with salt and cover it with the puree, rubbing it into the slits. Spread the chayote, poblano and onion on a rimmed baking sheet, drizzle with oil and season with salt. Roast the chicken in the upper third of the oven for 30 minutes, basting a few times, until just white throughout; rotate the pan once halfway through. At the same time, roast the vegetables for about 30 minutes, until browned and the chayote is crisp-tender.

  3. Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the Herbs and serve the chicken and vegetables with the pan juices.


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