POBLANO, CILANTRO AND LIME ROAST CHICKEN

By Cooking for Keeps

Ingredients:

2 poblanos, divided (1 roughly chopped and 1 roasted)

1/4 c. roughly chopped cilantro

3 garlic cloves, divided

zest from 1/2 lime

juice from 1/2 lime

sea salt and freshly cracked pepper

3 Tbsp olive oil, divided

1- 4.5 lb whole Winterfell Acres chicken

2-3 new potatoes, cut into quarters

1 large onion, cut into chunks

Directions:

Turn on the oven broiler.

Line a baking sheet with tin foil then place the pepper on top

Place into the oven and broil, turning pepper every couple of minutes, until the pepper skin is completely charred.

Transfer the pepper to a plastic bag and close, allowing to steam. Let it steam 5-7 minutes.

Remove pepper from the bag and scrape off the charred skin. Remove the stem and seeds. Set aside.

In a small food processor, pulse together roasted poblano, cilantro, 1 clove of garlic, lime zest and juice, and sea salt and cracked pepper, to taste. Slowly drizzle in 2 tablespoons of oil. Set aside.

Preheat the oven to 450.

Rinse chicken inside and out, pat dry. Season the inside of the cavity with sea salt, freshly cracked pepper and garlic powder.

In a cast iron skillet, toss onion, one chopped and one seeded raw poblano, and chopped potatoes with one tablespoon olive oil. Season well with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place chicken on top of veggies. Stuff cavity with remaining half onion, remaining half a lime, 2 small cloves of garlic, and a small handful of cilantro.

Gently separate the skin from the breast and rub some of the poblano/cilantro mixture evenly under the skin. Spread leftover mixture evenly on outside of chicken.

Season the skin well with salt and pepper.

Roast chicken for 30 minutes, and then reduce temperature to 350 degrees and roast for 45-50 minutes, or until a meat thermometer reads 165 degrees when stuck in the deepest part of the thigh. Remove from the oven and let the chicken rest for 15 minutes before carving.

Remove the veggies from the pan with a slotted spoon to a serving bowl.

Serve chicken and veggies, pan drippings, and fresh lime juice and cilantro, if desired. Enjoy!