Join! 12 weeks for $1

Milk Street Bowtie Chicken Traybake with Roasted Poblano and Tomato Salsa

Chicken Traybake with Roasted Poblano and Tomato Salsa

4 Servings

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

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

Chicken Traybake with Roasted Poblano and Tomato Salsa

Shop the Milk Street Store
More
Reviews
P K.
May 28, 2022
Easy and delicious!
Easy and delicious!
Doug F.

Just finished making this with chicken quarters. I opted to not put the habanero in the salsa but I think it would have been just right. Great dish and the salsa is awesome. I pulsed it all in a blender several times instead of chopping it and I doubled the recipe on a half sheet pan and it was really good.

Julie B.

This is one of my fave weeknight dinners. I absolutely love it and it's so easy!

Myrna A.

Reaally good. My favorite traybake. I had no fresh habanero so i used dried whole anaheim pepper. Also used only half of the salt....

Susan T.

Very good. A bit too salty for my tastes; next time I’ll cut the salt in the 2nd 1/2 of the chili pepper. And I wonder if the flavor would benefit from “blooming” the chili pepper first. Might try that next time.

P K.

Both chicken and salsa were very tasty. Skipped garlic and habaneros (dietary restrictions). Also cut salt amount in half for both steps - still a smidge too salty for us.

P K.

Used toothpicks to keep the onion wedges from falling apart.