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Ingredients
Chicken
1 whole chicken 3 1/2–4 lb for the base batch, backbone removed
kosher salt to season the chicken and vegetables
Marinade
- 1 cup plain whole-milk yogurt
- 2 tsp lime zest finely grated
1 tbsp honey
1 ½ tsp ground cumin
½ tsp ground turmeric
3 tbsp olive oil plus extra for the vegetables
3 tbsp lime juice
1 ½ tsp Diamond Crystal kosher salt Morton alternative: 1 tsp for the base batch; scale with servings
Salsa
1 Onions very coarsely chopped- 2 poblano chiles halved, ribs and seeds removed, very coarsely chopped
- ½ cup raw shelled pumpkin seeds
½ cup cilantro leaves and tender stems- 3 tbsp lime juice
- ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
To finish
lime wedges to serve
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Open the chicken breast-side up on a board and press firmly over the breastbone to flatten. Pat dry, season lightly with salt and place in a food-safe bag or covered dish.
- Whisk the yogurt, lime zest, honey, cumin, turmeric, marinade oil, marinade lime juice and marinade salt. Coat the chicken, seal or cover and refrigerate for 2–12 hours.
- Heat the oven to 375°F with a rack in the middle. Toss the onion and poblanos with a little oil and salt. Lift the chicken from the marinade, letting the excess drip away, and discard the used marinade. Put the chicken breast-side up on one side of a foil-lined rimmed tray.
- Roast for 30 minutes. Turn the tray front to back, then spread the onion and poblanos over the empty side. Roast for another 14–16 minutes, until the vegetables start to soften and color.
- Scatter the pumpkin seeds over the vegetables and roast another 15–20 minutes, or until the seeds are golden and the chicken reaches at least 165°F in the thickest breast and thigh, away from bone. Continue cooking as needed. Transfer the chicken to a board and rest for 15–20 minutes.
- Process the cooked vegetables, seeds and cooked pan juices with the cilantro, salsa lime juice and salsa salt until combined but still slightly chunky. Taste before adding extra salt. Carve the rested chicken and serve with the salsa and lime wedges.
Notes
Marinate in the refrigerator and discard marinade that has touched raw chicken.
Use a thermometer and cook the chicken to at least 165°F. The tray timings are guides rather than a substitute for checking the meat.
