© John Kernick
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. At her restaurant, the chicken's burnished color comes from achiote, a paste made with annatto seeds.    More Great Chicken Recipes  

How to Make It

Step 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.

Step 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.

Step 3    

Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the http://www.foodandwine.com/articles/herb-guide" title="Herb Guide">Herbs and serve the chicken and vegetables with the pan juices.

Suggested Pairing

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