Roast chicken with bacon, tomatoes, and green chiles
Servings 4
Author Lisa Fain
Ingredients
1tablespoonkosher salt
½teaspoonblack pepper
1teaspoondried oregano
1teaspoonground cumin
1teaspoonNew Mexican red chile powder
1(3- to 3 ½-pound)whole chicken
2slicesuncooked bacon
½medium yellow onion, diced
4clovesgarlic, minced
1(10-ounce) can diced tomatoes and green chiles and its juices
Cilantro, for garnishing
Cooked rice, for serving
Lime wedges, for serving
Instructions
Preheat the oven to 400°F. Mix together the salt, pepper, oregano, cumin, and chile powder until well combined.
To butterfly the chicken, with kitchen shears or a sharp knife cut the backbone from the chicken (reserving it for another use, such as stock). Flatten the chicken at its breast bone and place on a plate. Season the chicken all over on both sides (getting under the skin on the breasts and thighs), then let it rest as you cook the bacon and aromatics. (If you’re organized, you can also season the chicken then refrigerate it uncovered for up to 24 hours.)
Take a large cast-iron skillet, and cook the bacon on medium heat, turning once, until just beginning to crisp and the fat has rendered, about 7-10 minutes. Remove the bacon from the skillet. Pour off 1 tablespoon of the bacon fat into a bowl, then refrigerate. (This is too cool it off a bit but you’ll soon be using it again.)
Leaving the rest of the bacon fat in the skillet, add the onions and while occasionally stirring cook until fragrant and tender, about 3 minutes. Add the garlic and cook for 30 more seconds.
Turn off the heat. Chop the bacon, then stir it into the skillet along with the tomatoes and green chiles. Spread the reserved, refrigerated bacon fat on the chicken breasts under the skin, then place the butterflied chicken, breast side up, on top of the tomatoes.
Slide the skillet in the oven and cook uncovered until the skin is browned and the juices run clear, about 50 minutes, or when a thermometer inserted in the thigh reads 165° F.
Remove from the oven and let it rest for 10 minutes before serving. Cut the chicken into pieces then garnish with cilantro and serve with the tomato-bacon pan drippings, cooked rice, and lime wedges.
Notes
New Mexican red chile powder can be found in most grocery stores or Mexican markets, though if you can't find it, you may substitute either another pure ground chile powder, such as ancho, or blended chili powder.