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Rick Bayless Yucatan Chicken

Roasted Yucatan Chicken

This Yucatan roasted chicken breast is bursting with flavor. And served with a roasted chile sauce, makes an exciting main course.
Course Main Course
Cuisine Mexican
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings 4
Calories 529 kcal
Author Lea Ann (Cooking On The Ranch)


  • For the Marinade:
  • 1 head garlic roasted
  • 1/2 cup extra virgin olive oil
  • 6 tablespoons apple cider vinegar
  • pinch ground cloves
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon cinnamon ground
  • 1 teaspoon Oregano dried, Mexican
  • 1/2 teaspoon sugar
  • salt
  • For the chicken:
  • 4 tablespoons butter room temperature
  • 4 teaspoons Roasted Hatch Chile Salsa
  • 2 chicken breasts halves skin and bones intact
  • 1 cup chicken broth
  • 2 cups tomatoes medium, ripe, sliced
  • 1/2 cup Hatch Chile Salsa


  1. Brine chicken in salt for about 3 hours. Remove from brine and continue.
  2. Cut a slit in the side of each garlic clove. Place them in a microwavable bowl, cover with plastic wrap and microwave on high for 30 seconds. Cool until easy to handle, then slip off the papery husks. One by one, drop them into a running blender or food processor, letting each get thoroughly chopped before adding the next. Stop the machine, remove lid and add the remaining marinade ingredients along with 1/2 teaspoon salt and process until smooth.

  3. Scrape half the marinade into a medium bowl. Add the chicken and toss with your hands to coat evenly. Scrape the remaining marinade into a small saucepan. Add the broth and about 1/4 teaspoon salt and set aside.
  4. Preheat oven to 450 degrees. Place chicken with marinade on a roast pan fitted with wire rack. Line pan with foil for easier clean up. Loosen the skin and slide 1 tablespoon butter under in between the meat and and skin. Then push in the teaspoon of chile salsa.
  5. Roast until thermometer inserted in the thickest part of the breast reads 160 degrees, about 35 - 40 minutes.
  6. While the chicken is cooking, bring the broth mixture to a boil. Taste and season with salt if necessary.
  7. To plate, Place slices of tomato on the bottom of the plate. Top with a piece of the chicken and douse with a quarter of the broth mixture. Pass around the Chile salsa to spice things up.
Nutrition Facts
Roasted Yucatan Chicken
Amount Per Serving
Calories 529 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 13g81%
Cholesterol 87mg29%
Sodium 378mg16%
Potassium 466mg13%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 20g40%
Vitamin A 1045IU21%
Vitamin C 16.5mg20%
Calcium 45mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.