Chicken Traybake with Roasted Poblano and Tomato Salsa

 

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time.

Chicken Traybake with Roasted Poblano and Tomato Salsa 
Milk Street

1 T chili powder
2 poblano, stemmed, seeded, chopped
1 yellow onion, root end intact, in 8 wedges
1 pint cherry tomatoes
1/4 c olive oil
1 T brown sugar
1 T oregano, dried
3 lb chicken, bone-in, skin-on, trimmed
10 cloves garlic, peeled
1 T vinegar
1/4 c cilantro, chopped

Heat oven to 450.

In small bowl, stir together chili powder and 2 tsp salt.

In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix. Add oil.

In the remaining chili-powder/salt mix, stir sugar, oregano, 1 T salt, and 2 tsp pepper.

On a rimmed baking sheet, season both sides of chicken wtih the chili powder mixture.

Place garlic cloves in center of baking sheet. Arrange chicken parts, skin-up, around the garlic (this prevents garlic from scorching). Arrange vegetables around the chicken.

Roast until chicken reaches 160 if breast and 175 of thigh or leg, about 30-40 minutes.

Stir half the cilantro into the vinegar and use as a sauce. Sprinkle dish with remaining cilantro.