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Milk Street Bowtie Chicken Traybake with Roasted Poblano and Tomato Salsa

Chicken Traybake with Roasted Poblano and Tomato Salsa

50 minutes

Chicken Traybake with Roasted Poblano and Tomato Salsa

Free

This traybake allows you to cook chicken parts until perfectly browned and crisp while also roasting poblano chilies, onion wedges and tomatoes to make a flavorful salsa to serve alongside. The tomatoes release their juice during cooking, so deglazing the baking sheet with water after roasting isn't necessary. If you want a lot of heat in your salsa, include the optional habanero chili.

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
  1. 01
    Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the chili powder and 2 teaspoons 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, 1 tablespoon salt and 2 teaspoons pepper.
  2. 02
    On 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.
  3. 03
    Roast 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.
  4. 04
    Using 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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Chicken Traybake with Roasted Poblano and Tomato Salsa

Get Ready to Cook

4

Servings

50 minutes

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.

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

Step 1 of 4

Combine 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
1
tablespoon firmly packed light or dark brown sugar
1
tablespoon dried oregano

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the chili powder and 2 teaspoons 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, 1 tablespoon salt and 2 teaspoons pepper.

Step 2 of 4

Arrange Chicken on Tray

10
medium garlic cloves, peeled
3
pounds bone-in, skin-on chicken parts, trimmed and patted dry

On 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.

Step 3 of 4

Roast Chicken

Roast 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.

Step 4 of 4

Finish and Serve

¼
cup lightly packed fresh cilantro, roughly chopped
1
tablespoon white vinegar

Using 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.

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Chicken Traybake with Roasted Poblano and Tomato Salsa

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