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Milk Street Recipe
Chicken Traybake with Roasted Poblano and Tomato Salsa
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In Oaxaca, in southeastern Mexico, salsas start with charring chilies, tomatoes, onions and garlic on a steel or clay comal (a flat griddle used to make tortillas) to soften and deepen their flavors. We adapt that concept in this traybake, roasting chilies alongside chicken parts. Glossy, dark green poblano peppers have an earthy, minerally flavor and moderate heat level. Habanero adds a burst of bright, fruity heat that sharpens the tomatoes’ flavor (include the habanero only if you want a lot of heat in your salsa). The tomatoes release their juice during cooking, so deglazing the baking sheet with water after roasting isn't necessary.
4
Servings
Tip
Don't forget to leave the root end of the onion intact so that the wedges don't separate into layers. If the layers separate, they tend to scorch during roasting.
50 minutes
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
Ingredients
-
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
-
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
Directions
-
01Heat 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, 1½ teaspoon salts and 2 teaspoons pepper.
-
02On 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.
-
03Roast 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.
-
04Using 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.
Tip: Don't forget to leave the root end of the onion intact so that the wedges don't separate into layers. If the layers separate, they tend to scorch during roasting.
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