Tomatillo and Chayote Chicken

• 2 tablespoons butter, divided
• 2 cups shaved onion
• 3/4 teaspoon kosher salt
• 2 pounds skinless, boneless chicken thighs
• 3 cups diced chayote
• 3 tomatillos, chopped
• 2 serrano chiles, sliced
• 12 garlic cloves, cut into 1/4-inch-thick slice
• 1 1/2 teaspoons oregano
• 3 tablespoons Cotija cheese
• 3 tablespoons chopped fresh cilantro
• Lime wedges

1. 1.
2. Preheat oven to 325.2.
3. Melt 1 tablespoon butter.
4. Pour into a 13 x 9inch glass or ceramic baking dish; tilt to coat bottom of dish.
5. Top with onion.3.
6. Rub salt into chicken; arrange chicken over onion.
7. Combine chayote, tomatillos, and serrano chiles; tuck between thighs.
8. Scatter garlic over chicken; sprinkle with oregano.4.
9. Cut 1 tablespoon butter into pieces; scatter over dish.
10. Cover; bake at 325 for 1 hour or until a thermometer registers 180.5.
11. Uncover; bake 45 minutes, basting every 5 to 10 minutes.6.
12. Sprinkle cotija cheese over chicken; drizzle with basting juices.
13. Bake 10 minutes.
14. Top with cilantro; serve with lime wedges.

butter, onion, kosher salt, skinless, chayote, serrano chiles, garlic, oregano, cotija cheese, fresh cilantro, wedges

Taken from www.myrecipes.com/recipe/tomatillo-chayote-chicken (may not work)