Roast Chicken With Salsa Garlic Mash Recipes

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

MEXICAN ROASTED CHICKEN

Steps:

• Lightly coat a large pan with canola oil.
• Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
• Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
• Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
• Cool the salsa to room temperature.
• Cover it with plastic wrap and keep it in the refrigerator.
• Mix the butter, salsa verde and chopped cilantro in a bowl to form a paste.
• Rinse the chicken well and pat it dry with paper towels.
• Place it on a roasting pan and spread the salsa verde paste over the entire chicken, getting it in the cavity and under any flaps of skin.
• Stuff the chicken with lime slices, onion chunks and whole garlic cloves.
• Bake the chicken at 350 degrees for 3-4 hours, or until the chicken is done. (It usually takes roughly 20 minutes per pound but use a meat thermometer to ensure that the meat reaches a high enough temperature, which is a minimum of 165 degrees for poultry according to the USDA.)
• For the last few minutes, you can increase the temperature of the oven to 450 degrees to brown the chicken at the end.
• If the chicken is getting too browned while cooking, cover it loosely with a piece of foil.
• Baste the chicken every 15-20 minutes with the drippings to keep the meat moist.
• If there are not enough drippings, combine the olive oil, beer, chicken broth, salsa verde and cilantro to form a basting liquid.