Green Chile and Lemon Chicken

Hatch chiles from New Mexico are preferred but any green chile will do – a poblano, Anaheim, or banana pepper. Be sure to roast and remove skin and seeds for better flavor.

Chicken

• 2 ounces butter
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon fresh thyme
• 1 teaspoon fresh basil
• 1 teaspoon fresh cilantro
• 1 teaspoon fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 1 hatch, poblano or Anaheim chili, roasted and skinned, portioned in half for two chicken breasts
• 1 whole chicken

Mix together all ingredients and stuff under skin of chicken breast, which can be loosened with your finger, and massage in mixture. Use all herb stems and lemon cut into quarters and stuff inside chicken.

Skin Rub

• 2 tablespoon Dijon mustard juice of half a lemon from above
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 tablespoon soy sauce

Rub skin of chicken generously with rub. Either tie legs together or bind with foil and roast 2 hours at 300°F or until brown and delicious. Baste chicken periodically with pan drippings to help distribute flavor. Allow to cool.

Additional step: roast with vegetables, either standard mirepoix (onions, carrots and celery) or with preferred vegetables for meal. This adds flavor and saves time. I always suggest potatoes and onions, but celery root, parsnips and cauliflower work well with chicken.