ROAST CHICKEN WITH TAQUERIA-STYLE GREEN SAUCE

Roast Chicken with Taqueria-Style Green Sauce image

Provided by Geoffrey Zakarian

Time 9h15m

Yield 4 servings

Number Of Ingredients 12

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One 5- to 6-pound whole roasting chicken
Kosher salt
1/3 pound tomatillos, husks removed
1 jalapeño, stemmed and halved lengthwise
1 tablespoon honey
Juice of 1 lime
1 bunch fresh cilantro, including stems
Freshly ground black pepper
4 tablespoons unsalted butter, chilled
1 teaspoon sherry vinegar
Thinly sliced scallions, for serving
Thinly sliced chives, for serving

Steps:

Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
When ready to cook, preheat the oven to 425 degrees F.
Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don't let it get too smooth. Set aside.
Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.