Meet your new Sunday supper—a dish that's great on the weekend, when you have more time for the pleasures of slow cooking. Serve on crusty toast slabs or a bed of pasta. Add a pinch of crushed red pepper if you'd like a little kick.
How to Make It
Preheat oven to 325°.
Melt 1 tablespoon butter. Pour into a 13 x 9inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with onion.
Rub salt into chicken; arrange chicken over onion. Combine chayote, tomatillos, and serrano chiles; tuck between thighs. Scatter garlic over chicken; sprinkle with oregano.
Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.
Uncover; bake 45 minutes, basting every 5 to 10 minutes.
Sprinkle cotija cheese over chicken; drizzle with basting juices. Bake 10 minutes. Top with cilantro; serve with lime wedges.
