Name: Roast Chicken with Schug
Total time: 1 h 15 min
Ingredients: 1 cup coarsely chopped fresh cilantro leaves and stems; 3 ounces (about 2) jalapeño chiles , stemmed and roughly chopped; 1/4 cup extra-virgin olive oil; 1 tablespoon grated lemon zest plus 2 tablespoons juice; 3 garlic cloves , peeled; 2 teaspoons ground cardamom; 2 teaspoons ground coriander; 1 tablespoon table salt , divided; 6 tablespoons sour cream; 3 pounds bone-in chicken pieces (2 split breasts halved crosswise; 2 drumsticks; 2 thighs; and 2 wings, wingtips discarded), trimmed

Roast Chicken with Schug

By Mark Huxsoll

Published on February 25, 2021

Time

1¼ hours

Yield

Serves 4 to 6

Ingredients

1 cup coarsely chopped fresh cilantro leaves and stems3 ounces (about 2) jalapeño chiles, stemmed and roughly chopped¼ cup extra-virgin olive oil 1 tablespoon grated lemon zest plus 2 tablespoons juice3 garlic cloves, peeled2 teaspoons ground cardamom 2 teaspoons ground coriander 1 tablespoon table salt, divided6 tablespoons sour cream 3 pounds bone-in chicken pieces (2 split breasts halved crosswise; 2 drumsticks; 2 thighs; and 2 wings, wingtips discarded), trimmed

Before You Begin

For less spice, remove some or all of the seeds and ribs from the jalapeños. You can substitute plain whole-milk yogurt for the sour cream, if desired. If you're breaking down the chicken yourself, a 4-pound whole chicken will yield the 3 pounds of pieces called for in the recipe. If you don't have a broiler-safe 12-inch skillet, you can use a broiler-safe 13 by 9-inch baking pan. Plan ahead: The chicken needs to marinate for at least 1 hour before it is cooked.

Instructions

Process cilantro, jalapeños, oil, lemon zest and juice, garlic, cardamom, coriander, and 1 teaspoon salt in blender until smooth, about 1 minute, scraping down sides of blender jar as needed.

Transfer ½ cup cilantro mixture to large bowl; set aside. Add sour cream to blender with remaining cilantro mixture and process until combined, about 20 seconds. Refrigerate sauce until ready to serve.

Stir remaining 2 teaspoons salt into reserved ½ cup cilantro mixture in bowl. Add chicken and toss to coat. Cover and refrigerate for at least 1 hour or up to 2 hours.

Adjust oven rack 6 inches from broiler element and heat oven to 425 degrees. Place chicken, skin side up, in 12-inch broiler-safe skillet. Using rubber spatula, scrape any remaining marinade from bowl over chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 28 to 35 minutes.

Remove skillet from oven and heat broiler. Broil chicken until skin is browned and lightly charred in spots, 2 to 3 minutes, rotating skillet as necessary for even browning. Let chicken rest in skillet for 10 minutes. Transfer chicken to platter. Serve with sauce.