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Chicken Traybake with Roasted Poblano and Tomato Salsa
In Oaxaca, in southeastern Mexico, salsas start with charring chilies, tomatoes, onions and garlic on a steel or clay comal (a flat griddle used to make tortillas) to soften and deepen their flavors. We adapt that concept in this traybake, roasting chilies alongside chicken parts. Glossy, dark green poblano peppers have an earthy, minerally flavor and moderate heat level. Habanero adds a burst of bright, fruity heat that sharpens the tomatoes’ flavor (include the habanero only if you want a lot of heat in your salsa). The tomatoes release their juice during cooking, so deglazing the baking sheet with water after roasting isn't necessary.
4
Servings
Tip
Don't forget to leave the root end of the onion intact so that the wedges don't separate into layers. If the layers separate, they tend to scorch during roasting.
50 minutes
Ingredients
-
1
tablespoon chili powder
-
Kosher salt and ground black pepper
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the chili powder and 1 teaspoon salt. In a large bowl, toss together the poblanos, onion wedges, tomatoes, habanero (if using), 1 tablespoon of the chili powder mixture and the oil. Into the remaining chili powder mixture, stir the sugar, oregano, 1½ teaspoon salts and 2 teaspoons pepper.
Reviews
May 27, 2023
Delicious!
I wasn't brave enough for the habanero so I went with two Serrano chilis. The chicken as perfect. So flavorful. And the sauce. OMG. So good. This is in my line up.
May 28, 2022
Easy and delicious!
Easy and delicious!
Just finished making this with chicken quarters. I opted to not put the habanero in the salsa but I think it would have been just right. Great dish and the salsa is awesome. I pulsed it all in a blender several times instead of chopping it and I doubled the recipe on a half sheet pan and it was really good.
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Excellent!