Photo: Randy Mayor; Styling: Lindsey Lower 
Hands-on Time
20 Mins
Hands-on Time
2 Hours 5 Mins
Yield
Serves 6 (serving size: 4 ounces meat and about 2/3 cup vegetables)

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

Step 1

Preheat oven to 325°.

Step 2

Melt 1 tablespoon butter. Pour into a 13 x 9–inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with onion.

Step 3

Rub salt into chicken; arrange chicken over onion. Combine chayote, tomatillos, and serrano chiles; tuck between thighs. Scatter garlic over chicken; sprinkle with oregano.

Step 4

Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.

Step 5

Uncover; bake 45 minutes, basting every 5 to 10 minutes.

Step 6

Sprinkle cotija cheese over chicken; drizzle with basting juices. Bake 10 minutes. Top with cilantro; serve with lime wedges.

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