Ingredients
Finely grated zest of 1 orange
3/4 c. fresh orange juice
Finely grated zest of 2 limes
1/4 c. fresh lime juice
4 clove garlic
3 tbsp. ancho chile powder
2 tbsp. chopped fresh oregano
extra-virgin olive oil
salt
Freshly ground pepper
4 chicken breast halves on the bone
1 large chayote
1 poblano pepper
1 red onion
2 tbsp. thinly sliced cilantro
2 tbsp. thinly sliced mint
Preparation
Step 1Preheat the oven to 425 degrees F. 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 2Arrange 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 3Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the herbs and serve the chicken and vegetables with the pan juices. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
