epicurious5.0
Turmeric-Lime Chicken With Pumpkin seed Salsa
A spiced lime and yogurt marinade tenderizes and flavors this spatchcocked chicken, served with a salsa made from vegetables and pepitas roasted alongside.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●food processor
📝 Preparation Steps
1
Place one 3½–4-lb. whole chicken, backbone removed, breast side up, on a cutting board; open up against surface as much as possible. Press firmly on breastbone to flatten breast (you may hear a crack). Pat dry and season all over with kosher salt. Place in a 1-gal. resealable plastic bag.
3½–4-lb. whole chicken, backbone removed1
2
Whisk 1 cup plain whole-milk yogurt, 2 tsp. finely grated lime zest, 1 Tbsp. honey, 1½ tsp. ground cumin, ½ tsp. ground turmeric, 3 Tbsp. extra-virgin olive oil, 3 Tbsp. fresh lime juice, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a small bowl, then scrape into bag with chicken. Seal bag and gently smoosh to coat chicken. Chill 2–⏱️ 12 hours.
plain whole-milk yogurt1 cup. finely grated lime zest2 tsp. honey1 Tbsp½ tsp. ground cumin1. extra-virgin olive oil, plus more3 Tbsp. fresh lime juice, divided6 Tbsp
3
Place a rack in middle of oven; preheat to 375°. Place 1 onion, very coarsely chopped, and 2 poblano chiles, halved, ribs and seeds removed, very coarsely chopped, in a medium bowl; drizzle with oil and season with salt. Toss to coat, then set aside.
onion, very coarsely chopped1poblano chiles, halved, ribs and seeds removed, very coarsely chopped2
4
Remove chicken from bag, letting any excess marinade drip off; place breast side up on one side of a foil-lined rimmed baking sheet. Roast until golden, ⏱️ 30 minutes. Rotate baking sheet front to back, then arrange reserved onion mixture on empty side of baking sheet. Roast until vegetables are softened and starting to brown, 14–⏱️ 16 minutes. Scatter ½ cup raw shelled pumpkin seeds on top of vegetables; roast until pumpkin seeds are golden brown and chicken is deep golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 160°, 15–⏱️ 20 minutes. Transfer chicken to a cutting board and let rest 15–⏱️ 20 minutes.
onion, very coarsely chopped1
5
Transfer vegetables, pumpkin seeds, and drippings to a food processor. Add ½ cup cilantro leaves with tender stems, remaining 3 Tbsp. fresh lime juice, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; process until combined but still a little chunky. Transfer salsa to a bowl. Carve chicken and serve with salsa and lime wedges.
. fresh lime juice, divided6 TbspLime wedges (for serving)
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