Preheat the oven to the broil. Line a baking sheet with tin foil then place the pepper on top. Place into the oven and broil until pepper is blackened on all sides.
Transfer the pepper to a large zip lock bag, seal, and let it steam for 5-7 minutes.
Remove from the zip lock bag and scrape off the charred skin. Remove the stem and seeds from the inside of the pepper. Set aside to cool.
In a small food processor, pulse together roasted poblano, cilantro, 1 clove of garlic, lime zest, lime juice, and sea salt and freshly cracked pepper, to taste. Slowly drizzle in 2 tbsp olive oil. Set aside.
Preheat oven to 450 degrees.
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 & 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 cilantro/poblano mixture evenly under the skin. Spread leftover mixture evenly on the outside of the chicken.
Season the skin well with sea salt and freshly cracked pepper, to taste.
Roast 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 into the thickest 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.
Ingredients
Directions
Preheat the oven to the broil. Line a baking sheet with tin foil then place the pepper on top. Place into the oven and broil until pepper is blackened on all sides.
Transfer the pepper to a large zip lock bag, seal, and let it steam for 5-7 minutes.
Remove from the zip lock bag and scrape off the charred skin. Remove the stem and seeds from the inside of the pepper. Set aside to cool.
In a small food processor, pulse together roasted poblano, cilantro, 1 clove of garlic, lime zest, lime juice, and sea salt and freshly cracked pepper, to taste. Slowly drizzle in 2 tbsp olive oil. Set aside.
Preheat oven to 450 degrees.
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 & 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 cilantro/poblano mixture evenly under the skin. Spread leftover mixture evenly on the outside of the chicken.
Season the skin well with sea salt and freshly cracked pepper, to taste.
Roast 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 into the thickest 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.