Yucatán-Spiced Chicken

• Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice
• Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice
• 4 garlic cloves, chopped
• 3 tablespoons ancho chile powder
• 2 tablespoons chopped fresh oregano
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 4 chicken breast halves on the bone, with skin
• 1 large chayote, halved lengthwise, pitted and cut into 12 wedges
• 1 seeded poblano, cut into thin rings
• 1 red onion, thinly sliced into rings
• 2 tablespoons each of thinly sliced cilantro and mint

1. Preheat the oven to 425u0b0. In a blender, puree the orange zest and juice, lime zest and juice, garlic, ancho powder, oregano and 1/4 cup of oil. Season with salt and pepper.
2. Arrange the chicken in a shallow baking dish, skin side up, and make 3 deep, crosswise cuts in each breast half. Season the chicken with salt and cover it with the puree, rubbing it into the slits. Spread the chayote, poblano and onion on a rimmed baking sheet, drizzle with oil and season with salt. Roast the chicken in the upper third of the oven for 30 minutes, basting a few times, until just white throughout; rotate the pan once halfway through. At the same time, roast the vegetables for about 30 minutes, until browned and the chayote is crisp-tender.
3. Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the
4. and serve the chicken and vegetables with the pan juices.

orange, lime juice, garlic, ancho chile powder, fresh oregano, extravirgin olive oil, salt, chicken, chayote, poblano, red onion, cilantro

Taken from www.myrecipes.com/recipe/yucatan-spiced-chicken (may not work)