Roasted Chicken with Jalapeño Lime Vinaigrette
Thai

Roasted Chicken with Jalapeño Lime Vinaigrette

The sweetness of the roasted garlic, the heat of the jalapeños, and the brightness of the herbs give this roasted chicken recipe tremendous flavor and beautiful color.

By Chef Laura Bonicelli

cauliflowercilantroherbsjalapenospicy

Prep Time

25 min

Cook Time

2 hr

Total Time

10 hr 25 min

Servings

6 servings

Ingredients

chicken marinade

  • 1 head garlic -- roasted (as in direction #1)
  • 1/3 cupDijon mustard
  • 1 teaspoonfresh thyme leaves
  • 1/3 cupextra-virgin olive oil
  • 1 whole 4-pound chicken -- backbone removed (quartered)

vinaigrette

  • 1 head garlic -- roasted (as in direction #1)
  • 1 lime -- zested and juiced
  • 1/4 cuppacked chopped basil leaves
  • 1/4 cuppacked chopped cilantro leaves
  • 1 cupextra-virgin olive oil
  • 3 jalapeño peppers -- sliced
  • 3 tablespoonscanola oil

potatoes

  • 1 1/2 poundsfingerling or baby potatoes -- whole or halved if larger
  • 1 red onion -- peeled and cut into 1/2-inch wedges
  • 1 sprig fresh rosemary -- leaved removed
  • 2 teaspoonsfresh thyme leaves
  • 2 teaspoonsKosher salt
  • 2 tablespoonsextra-virgin olive oil

cauliflower

  • 1 medium cauliflower -- cut into small florets
  • 2 teaspoonscrushed red pepper
  • 1 teaspoonKosher salt
  • 2 tablespoonsextra-virgin olive oil

Instructions

  1. 1

  2. 2

    1. Preheat the oven to 375º F. Cut the top off of each head of garlic (2), exposing the cloves. Place the garlic on a large sheet of aluminum foil. Drizzle with olive oil, making sure the entire head is coated. Wrap in the foil and bake for 45 minutes until the cloves are tender and the garlic is light brown. Remove from the foil and cool until cool enough to handle.

  3. 3

  4. 4

    2. Squeeze the pulp of one head of garlic into a food processor, fitted with a metal blade. Add the Dijon, thyme leaves, and olive oil. Process until smooth, about 1 minute.

  5. 5

    3. Pat the chicken dry and place on a rack set in a rimmed baking sheet. Slather the mustard mixture over the tops of the chicken using all of the mixture. Set the chicken uncovered in the refrigerator for one hour. (Can be for up to 8 hours)

  6. 6

  7. 7

    4. Squeeze the pulp of one head of garlic into a small bowl and mash. Stir in the lime zest and juice, basil, and cilantro. Whisk in the olive oil, and finally add the jalapeños. Set aside.

  8. 8

    =====roasting the chicken, potatoes, and vegetables====

  9. 9

    5. Preheat the oven to 400º F. Arrange 2 racks in the oven, one on the bottom and one in the upper 1/3 of the oven. Place an empty rimmed baking sheet in the oven on the upper rack. Remove the chicken from the refrigerator and wipe off the excess marinade. Heat the canola oil over medium heat in a large heavy-bottomed skillet. Add the chicken, skin side down, and cook until very browned, 7 to 9 minutes. Flip the chicken and put the skillet on the lower rack in the oven. Roast the chicken for 30 to 40 minutes until temperature registers at 160º F. Remove from the oven and set aside.

  10. 10

    6. While the chicken is roasting, toss together the potatoes, red onion, rosemary, thyme, salt, and olive oil. Remove the sheet pan from the top rack of the oven and carefully spread the potato mixture on the sheet. Return the sheet pan to the upper rack in the oven and roast for 10 minutes.

  11. 11

    While the potatoes are roasting, toss together the cauliflower, red pepper, salt, and olive oil. Add to the pan with the potatoes when the 10 minutes is up. Distribute evenly. Roast cauliflower and potatoes for 15 to 20 minutes, until the potatoes are tender and the cauliflower is crisp-tender and browning. Remove the chicken when done and let rest, uncovered, while vegetables finish roasting.

  12. 12

    Place the chicken pieces on a large platter; surround with vegetables; spoon the vinaigrette over the top. Serve with extra vinaigrette.

Nutrition (per serving)

967

Calories

29g

Protein

26g

Carbs

84g

Fat

5g

Fiber

1457mg

Sodium