Poblano, Cilantro and Lime Roast Chicken
Prep time: 
Cook time: 
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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 cast iron skillet, toss onion, chopped poblano, and potatoes with one tablespoon olive oil. Season with plenty of salt and pepper.
  4. In a small food processor, pulse together roasted chili, cilantro, garlic, zest, lime juice and salt. Slowly drizzle in ⅛ cup olive oil. Season with 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.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/poblano-cilantro-lime-roast-chicken/