Turmeric-Lime Chicken With Pumpkin Seed Salsa

Turmeric-Lime Chicken With Pumpkin Seed Salsa

By KENDRA VACULIN
Total time 4 hours
Serves 4
Citrus is a natural tenderizer, making it a choice inclusion in marinades of all stripes. Here, lime and yogurt tag team to flavor a whole chicken and keep it juicy while roasting. Cutting out the backbone and flattening the bird (a.k.a. spatchcocking)
lessens the cook time and ensures even browning; you can do this yourself fairly easily with sharp kitchen shears or a large knife, or you can ask your butcher to do it for you.

Ingredients

INGREDIENTS

1 Tbsp. Nature Nateʼs 100%
Pure Raw & Unfiltered Honey

31⁄2–4-lb. whole chicken,
backbone removed
2 tsp. Diamond Crystal or 11⁄4 tsp.
Morton kosher salt, divided, plus more
1 cup plain whole-milk yogurt
2 tsp. finely grated lime zest

11⁄2 tsp. ground cumin

1⁄2 tsp. ground turmeric
3 Tbsp. extra-virgin olive oil, plus more
6 Tbsp. fresh lime juice, divided
1 onion, very coarsely chopped
2 poblano chiles, halved, ribs and
seeds removed, very coarsely chopped
1⁄2 cup raw shelled pumpkin seeds
1⁄2 cup cilantro leaves with tender stems
Lime wedges (for serving)

Preparation

STEP 1

Place chicken, breast side up, on a
cutting board; open up as much as
possible. Press firmly on breastbone to
flatten breast (you may hear a crack).
Pat dry; season all over with salt. Place
in a 1-gal. resealable plastic bag.

STEP 2

Whisk yogurt, lime zest, honey, cumin,
turmeric, 3 Tbsp. oil, 3 Tbsp. lime juice,
and 11⁄2 tsp. Diamond Crystal or 1 tsp.
Morton kosher salt in a small bowl.
Scrape into bag with chicken, seal bag,
and gently smoosh to coat chicken.
Chill at least 2 hours and up to 12 hours.

STEP 3

Place a rack in middle of oven; preheat
to 375°. Place onion and chiles in a
medium bowl; drizzle with oil and
season with salt. Toss to coat; set aside.

STEP 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,
about 30 minutes. Rotate baking sheet;
arrange reserved onion mixture on empty
side. Roast until vegetables are softened
and starting to brown, 14–16 minutes.
Scatter pumpkin seeds over vegetables
and 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
165°, 15–20 minutes. Transfer chicken to a
cutting board and let rest 15–20 minutes.

STEP 5

Transfer vegetables, pumpkin seeds,
and drippings to a food processor. Add
cilantro, remaining 3 Tbsp. lime juice,
and remaining 1⁄2 tsp. Diamond Crystal
or 1⁄4 tsp. Morton kosher salt; process
until combined but still a little chunky.
Transfer salsa to a small bowl. Carve
chicken; serve with salsa and lime wedges.

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