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    Chicken of the Week: Yucatán-Spiced Chicken

    By | Shine Food – Wed, Oct 3, 2012 12:00 PM EDT

    By Food & Wine

    These roasted bone-in chicken breasts topped with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. They get a spicy-zesty kick from a puree made with ancho powder and lime. More Delicious Chicken Recipes

    © John Kernick Yucatán-Spiced Chicken
    INGREDIENTS
    Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice
    Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice
    4 garlic cloves, chopped
    3 tablespoons ancho chile powder
    2 tablespoons chopped fresh oregano
    Extra-virgin olive oil
    Salt and freshly ground pepper
    Four 8-ounce chicken breast halves on the bone, with skin
    1 large chayote--halved lengthwise, pitted and cut into 12 wedges
    1 seeded poblano, cut into thin rings
    1 red onion, thinly sliced into rings
    2 tablespoons each of thinly sliced cilantro and mint

    DIRECTIONS
    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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