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
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
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.
More from Food & Wine
More Fast Chicken Recipes
Chicken Breast Recipes
Best Fried Chicken in the U.S.
Delicious Spicy Recipes
Fast Dinner Recipes
By Food & Wine