Roast Chicken With Bacon, Tomatoes & Green Chiles

How to Make

• Step 1: Preheat the oven to 400F. Mix together the spices (salt, pepper, oregano, cumin & chile powder) until well combined.

• Step 2: To butterfly the chicken, with kitchen shears or sharp knife cut the backbone from the chicken (freeze for use another time). Flatten the chicken at its breast bone and place on a plate. Season the chicken all over on both sides (getting under the skin on breasts and thighs), then let it rest as you cook the bacon and aromatics. (The chicken can be seasoned and refrigerated up to 24 hours prior to cooking.)

• Step 3: In a large cast-iron skillet, on medium heat, cook the bacon, turning once, until just beginning to crisp and the fat has been rendered, about 7-10 minutes.

• Step 4: Remove the bacon from the skillet. Pour off 1 tablespoon of the bacon fat into a bowl, then refrigerate. (Refrigerate this 1 tablespoon of fat to cool off before Step 9.)

• Step 5: In the skillet, with the rest of the bacon fat, add the diced onions; cook until fragrant and tender, stirring occasionally, for about 3 minutes.

• Step 6: Add the garlic and cook for 30 seconds.

• Step 7: Turn off the heat to the skillet.

• Step 8: Chop the bacon, then stir it into the skillet along with the tomatoes and green chiles.

• Step 9: Spread the reserved, refrigerated bacon fat from Step 4 on the chicken breasts and thighs under the skin (as much as can be easily reached). Place the butterflied and greased chicken, breast side up, on top of the tomatoes.

• Step 10: Put the skillet in the preheated 400F oven, and cook uncovered until the skin is browned and the juices run clear, about 50 minutes. (An instant read thermometer should read 165F in the thigh.)

• Step 11: Remove the skillet from the oven and let the chicken rest 10 minutes.

• Step 12: Cut the chicken into serving pieces, then garnish with cilantro and serve with the tomato-bacon pan drippings, cooked rice, and lime wedges.