Juicy, whole chicken covered in spices and roasted with lots of green chilis. Jalapeño and lime inside with poblano and anaheim underneath, all blended up to make an incredibly flavorful green chili sauce for all the dipping. Perfect with rice and beans or wrapped up in a tortilla this roast chicken is so freaking delicious!

INGREDIENTS – serves 4

3-4lb whole chicken
2 large green peppers, halved lengthwise (poblanos, anaheims, etc)
1 onion
2t salt
2t black pepper
2t garlic powder
2t onion powder
2t cumin
2t smoked paprika
1t red pepper flake
2 limes
1 jalapeño, halved lengthwise
1 bay leaf


Preheat oven to 425°F.

Pat chicken dry with paper towels. Slice up half of the onion in 1/4″ slices then assemble them in a roasting pan with the peppers to make a rectangular bed for the chicken to roast on top of.

Stir together salt, pepper, garlic powder, onion powder, cumin, smoked paprika, red pepper flake and the zest of 1 lime. Liberally sprinkle all over the chicken, inside and out, patting it in a bit too. Stuff the cavity of the chicken with 1 lime (halved), jalapeño, the rest of the onion (chopped) and bay leaf. Tie the legs together so everything stays inside then rest the chicken on top of the peppers in the roasting pan. Gently tuck the wings behind so they don’t burn. Drizzle with olive oil then roast for 45 minutes, tent with foil then roast for another 30-45 minutes, until the juices run clear.

Remove from the oven and allow to rest for about 10 minutes then place the chicken on a cutting board to rest for another 10-20 minutes. Meanwhile, dump the cooked peppers and onions in a blender with the jalapeño and onion from the cavity. Juice both of the limes, add a pinch of salt then blend until smooth or just a little chunky.

Carve up the chicken and serve with the green chili sauce.


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