Mexican food is more diverse than just tacos, but there are a lot of common flavor combos found from region to region. Yucatán flavors are known for citrus and smoke, which you can technically make tacos from. But here at It's Not My Best, we strive to be more original than that.
Difficulty: 2/5
Ingredients
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 tbsp ancho chile powder
1 tbsp dried oregano
Extra-virgin olive oil
Salt and freshly ground pepper
4 (8-oz) 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
Preparation
Preheat the oven to 425°. 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.
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.
Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes. Garnish with the Herbs and serve the chicken and vegetables with the pan juices.
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