Poblano, Cilantro and Lime Roast Chicken

Poblano and Cilantro Roast Chicken 3

It’s Sunday.

And it’s cold.

Very cold.

So cold, just thinking about going outside tomorrow morning in the inevitable trek to work puts a rather large uncomfortable lump in my throat.

Do I have to go?

Poblano and Cilantro Roast Chicken 6

The weatherman tells me, if I stay outside too long I could get frostbite or suffer from hypothermia. All the local schools have been cancelled. The roads are deserted. Surely work will be cancelled as well.

Not a chance.

I’m sure the vast majority of you are with me, feeling the pain I feel, since practically the entire country is also being gobsmacked by these horrifyingly frigid temperatures. That is, of course, unless you’re blessed to be living in one of the southern states that never see snow…or below zero… Remind me, why do I live in Kansas again??

This particular bout of record-low temperatures couldn’t have occurred at a more inopportune time. You see, yesterday, as most of you know, I was in sunny, beautiful, 80 degree Puerto Vallarta. And when you go from sunny and 80 degrees, to snowing and negative nine degrees, it kind of puts your body into shock – mentally and physically.

More on the trip to PV later…

All I wanted from the moment I reluctantly walked off the plane yesterday was a big bowl of Campbell’s tomato soup with a grilled cheese, and today as I braved the torturous wind and cold, the only thing my mind kept going back to was a juicy roast chicken for dinner.

Poblano and Cilantro Roast Chicken 5

There is something about a roast chicken that is just so comforting. It was always one of my favorite meals my Mom made growing up, even though my Dad would complain eating a whole chicken was “barbaric.” Silly Dad. Much like a turkey, I had always assumed roasting a chicken would be a somewhat daunting and time consuming task, but came to realize they are actually relatively fuss-free and difficult to screw up.

Everyone has a “secret” method how to achieve the perfect roast chicken, which is a seriously crispy skin, yet, moist, flavorful meat. I have come to find these two simple steps are really all you need:

1. Roast at a very high temperature to get that crisp skin, and then reduce the temperature to ensure the meat stays moist and juicy.
2. Do not overcook. Take it out around 160-165 degrees, let it sit for a good twenty minutes, then carve.

Poblano and Cilantro Roast Chicken 7

I truly love a classic roast chicken with just a little bit of butter, lemon and herbs, but every once in a while it’s nice to shake it up a bit, and play with the blank canvas that is a whole chicken.

I’ve been kind of obsessed with poblano chilies lately, in fact, if someone were to ask me right this very second what five items I keep in my fridge at all times it would be: butter, parmesan cheese, Dijon, eggs and poblanos. They’re extremely versatile, and infuse so much flavor (with virtually no fat) in everything from soups to pastas to…roast chickens.

I’m also still feeling the Mexican vibe, so a Mexicanish roast chicken fit the bill perfectly for me tonight.

I started out roasting one of the chilies, and then threw it into the food processor with a big handful of cilantro, garlic, lime juice and olive oil for a pesto/chimmichuri hybrid. I plopped the bird on top of some roughly chopped potatoes, poblanos and onions nestled in a large cast iron skillet, carefully stuffed the poblano mixture under the skin, tied up the legs and threw her in a 450 degree oven for 30 minutes, then reduced the temperature down to 350 and cooked for another 50 minutes.

Poblano and Cilantro Roast Chicken 4

The perfect roast chicken. Crazy flavorful. Crispy, salty skin. Tender, moist meat. It’s all I need on a night like tonight…

Poblano and Cilantro Roast Chicken 8

5.0 from 3 reviews
Poblano, Cilantro and Lime Roast Chicken
Serves: 2-4
  • 1 4-5 pound whole chicken
  • 4 new potatoes, cut into quarters
  • 2 poblano chilies, one roughly chopped and one roasted (see here)
  • 1 ½ small onions, quartered
  • ¼ cup roughly chopped cilantro, plush more for garnish
  • 1 garlic clove, roughly chopped
  • 1 teaspoon lime zest
  • 1 ½ teaspoons lime juice
  • ¼ teaspoon salt
  • ⅛ cup olive oil + 1 tablespoon
  1. Preheat oven to 450 degrees.
  2. Rinse chicken inside and out, pat dry.
  3. In a small food processor, pulse together roasted chili, garlic, zest, lime juice and salt. Slowly drizzle in ⅛ cup olive oil. Season with salt and pepper.
  4. In a cast iron skillet, toss one quartered onion, chopped poblano, potatoes and one tablespoon olive oil. Season with plenty of salt and pepper.
  5. Place chicken on top of veggies. Stuff cavity with remaining onion and remaining lime left after it’s been juiced.
  6. Carefully separate the skin from the breast and stuff the poblano mixture evenly under the skin. Spread leftover mixture on top of chicken.
  7. Season skin liberally with salt and pepper.
  8. Roast for 30 minutes, and then reduce temperature to 350 degrees and roast for 50 minutes, or until a meat thermometer reads 165 degrees when stuck into the thickest part of the thigh. Let rest for 15 minutes.
  9. Transfer chicken to a cutting board to carve.
  10. If any grease has accumulated in pan dripping, spoon out and discard.
  11. Using a slotting spoon, remove veggies to serve with sliced chicken. Season with salt and pepper if necessary.
  12. Serve chicken with veggies, pan drippings, extra lime juice and cilantro.

Poblano and Cilantro Roast Chicken

Poblano and Cilantro Roast Chicken PS1


  1. It’s FREEZING here too! I’m excited to hear more about your trip! And this roasted chicken looks so good!

  2. Your Mexican flavored roasted chicken sounds terrific and looks beautifully roasted.

  3. Roast chicken is so comforting! I haven’t made one in ages – this looks and sounds delicious! It’s freezing here too … I constantly have on a huge sweatshirt or sweater, slippers and wrap myself in a giant blanket. Only way to go : )

  4. This roast chicken is just what I need to warm me up. It is cold enough here in Florida, stay warm!

  5. It’s practically balmy in DC (10 degrees!) compared to Kansas. Haha!

    This roast chicken looks amazing Nicole! I love poblanos too–and always enjoy when you get an especially spicy one (which happens now and then!). Saving this recipe :)

  6. I totally agree… roast chicken is such a great comfort food. And I so LOVE your idea of adding all the Mexican flavors into the mix. Such a great idea.

    And that chicken skin looks so crispy and delicious that I want to try putting my hand through my screen to grab a piece!

  7. This looks right up my street! Love Mexican flavours, so I think I’m going to need to give this recipe a go sometime! Looks delicious :)

  8. This is gorgeous! I love the combination of seasonings and flavors.

  9. my grandma taught my the exact same trick – roast high to crisp, then lower to slowly cook a juicy chicken. this looks all sorts of amazing, and is the perf homage to your trip!! stay warm chica :)

  10. Some of my favorite flavors all in one. This is a perfect roast chicken recipe for us to try next!

  11. I am crazy about lime and cilantro, absolutely mad. So I am in love with this, pinning now!

  12. We looove roasting chicken. We do it so often in the winter! These are seriously some of my favorite flavors, I cannot even wait to try this soon! Ah my hubs is going to go crazy for it too!
    I hope you didn’t get frostbite on your way to work ;) Stay warm!

  13. I have had enough of the cold! I’m ready for summer. I always wish we could just skip right through January and February. Such a delicious looking chicken. Love how brown the skin is. That’s my favorite part ;)

  14. oh wow, your roasted chicken looks great! Stay warm! :-)

  15. Dulcinea Gonzalez says:

    Easy and delicious! I made mine with some purple Peruvian potatoes and served with tortillas. Super yummy!

  16. Hi Nicole. My hubby was looking for a nice poblano and cilantro dish. I just put this in the oven when I realized you didn’t include when to use the cilantro! Was that suppose to go in the food processor with the roasted chile? I’ll let you know how it turns out with the cilantro. :)


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