Mother’s Day Whole Roasted Chicken with Mojo-Verde Sauce

 
 
Roasted Chicken with Mojo Verde Sauce

Chicken Ingredients

  • 1 whole chicken, 5 pounds
  • 4 cloves garlic, finely chopped
  • 3 lemons, 2 for slices and 1 for finishing
  • 1/4 yellow onion (cut into thin slices)
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 2 teaspoon black pepper
  • 2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh parsley

Mojo-Verde Sauce Ingredients

  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 2 poblano peppers, roasted
  • 1 bunch cilantro
  • 1/4 cup Greek yogurt
  • 1/4 yellow onion roasted
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Chicken Recipe Instructions

  1. Preheat oven to 415F.
  2. Then, break the spine bone off the back of the chicken and butterfly it so the 2 halve are connected by the breastplate and facing up.
  3. Rub the entire chicken with olive oil, seasoning mix and fresh sliced lemons. Leave the lemon slices on the chicken.
  4. Place chicken skin side up on a grill pan or sheet tray and place in oven.
  5. Cook chicken for approx. 40-50 minutes until juices run clear when poked in the thickest part of the chicken.
  6. Pull chicken from oven and squeeze a juice from a fresh lemon over the chicken while still hot.
  7. Serve with Mojo-Verde Sauce

Sauce Recipe Instructions

  1. Roast the poblanos and onions until pepper are soft and onions are slightly browned. Place in a bowl and cover with foil for about an hour.
  2. Peel the peppers and place in a blender.
  3. Add all other ingredients except yogurt into blender and puree until smooth.
  4. When smooth, stir in yogurt until fully mixed.
  5. Season to taste and chill until needed.
  6. serve chilled alongside chicken

Yields: 4 people or 2 very hungry people

Contributed by: Chef Kymberli Delost