Roasted Butterflied Chicken and Tomatillos Recipe
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Category: |
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Ingredients: |
Ingredients: One 4-pound chicken
¼ cup olive oil
2 teaspoons sweet paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1½ pounds tomatillos, husked, rinsed, and cut in half
1 white onion, halved and cut into ½-inch-thick wedges
3 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped (for a hotter sauce, keep the seeds)
¼ cup coarsely chopped fresh cilantro
1 lime, cut into wedges for serving
8 whole wheat flour or corn tortillas, warmed, for serving
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Directions: |
Directions:1) Preheat oven to 400ºF.
2) Using poultry shears, split the chicken open by cutting down one side of the backbone, then cut out and remove the backbone. Place the chicken skin side up on the chipping board. Put your hand on the breastbone and press hard to flatten the chicken.
3) Heat a very large cast-iron skillet or other ovenproof skillet over medium heat. Meanwhile, in a small bowl, mix 2 tablespoons of olive oil with paprika, cumin, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture over the chicken. Place the chicken skin side down in the hot skillet and cook for about 4 minutes, or just until the skin in golden brown. Transfer the chicken to a large plate. Set the skillet aside.
4) In a large bowl, toss the tomatillos, onions, garlic and jalapeños with the remaining 2 tablespoons olive oil. Season with salt in pepper. Arrange half of the tomatillo mixture in the skillet and nestle the chicken on top, skin side up. Scatter the remaining tomatillo mixture around the chicken.
5) Roast for about 45 minutes, or until the chicken shows no signs of pink when pierced in the thickest part with the tip of a small sharp knife and the tomatillos are falling apart into the sauce. Remove from the oven and let stand for 10 minutes.
6) Season the tomatillo salsa to taste with salt. Sprinkle the cilantro over the chicken and salsa and serve with the lime wedges and tortillas. |
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