Roasted Chicken with Green Chili and Lemon

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.

1 whole chicken, local farm preferred

2 ounces butter

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon fresh thyme

1 teaspoon fresh basil

1 teaspoon fresh cilantro

1 teaspoon fresh parsely

2 tablespoons olive oil

1 tablespoon lemon zest

Method:

1 hatch, poblano, or Anaheim chili, roasted and skinned, portioned in half for two chicken breasts.

Mix all the above together and stuff under the skin of the chicken breast, this can be loosened with your finger and massaged in.  Use all the herb stems and lemon cut into quarters and stuff inside the chicken.

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 the skin of the chicken generously with the above marinade.  Either tie the legs together or bind with foil and roast 2 hours at 300 degrees or until golden brown and delicious.  Prick the inner thigh of the chicken and if the juices run clear it should be done.

Allow to cool, using pan drippings, baste the chicken periodically to help distribute flavor.

An additional step is to roast with vegetables, either the standard mirepoix or with your preferred vegetables for the meal.  This adds flavor and saves time, I always suggest potatoes and onions but celery root, parsnips, and cauliflower work well with the chicken.