In a Roasting Pan
Crispy Chicken Breasts with Tomatillo-Lime Sauce
6 tomatillos, husked, rinsed, and halved
1 onion, sliced
1 jalapeño pepper, halved and seeded
2 garlic cloves, halved
2 teaspoons olive oil
1 teaspoon salt
1 tablespoon chili powder
Grated zest of 1 lime
3 (¾-pound) bone-in chicken breasts
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1 Preheat oven to 400°F. Spray large shallow roasting pan with nonstick spray.
2 Toss together tomatillos, onion, jalapeño, garlic, oil, and ¼ teaspoon of salt in medium bowl. Spread out along one side of prepared pan.
3 Stir together chili powder, lime zest, and ½ teaspoon of salt on sheet of wax paper. With your fingers, loosen skin on breasts. Rub spice mixture on meat under skin. Press skin back in place. Arrange chicken, skin side up, alongside tomatillo mixture. Roast until instant-read thermometer inserted into breasts (not touching bone) registers 170°F and vegetables are softened, about 35 minutes.
4 To make sauce, transfer tomatillo mixture to food processor. Add cilantro, lime juice, and remaining ¼ teaspoon salt; pulse until smooth. Cut each chicken breast crosswise in half. Serve with sauce. Remove chicken skin before eating.
PER SERVING (1 piece chicken and 2½ tablespoons sauce): 189 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 76 mg Chol, 372 mg Sod, 6 g Carb, 3 g Sugar, 2 g Fib, 29 g Prot, 32 mg Calc.
FYI The tomatillo sauce makes a tasty salsa for cut-up vegetables so consider cooking up a double batch. Stored in an airtight container, the sauce can be refrigerated for up to 4 days. For the best flavor, let it come to room temperature before serving.