Roasted Chicken Recipe
creamed corn, poblano peppers, delfino cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Creamed Corn
Garnish
Method
Roasting the Chicken
- 1
Prepare the Chicken
Preheat the oven to 425°F (220°C). Pat the whole chicken dry with paper towels and rub it with olive oil, salt, and black pepper.
- 2
Roast the Chicken
Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 3
Add Poblano Peppers
In the last 20 minutes of cooking, place the poblano peppers around the chicken in the roasting pan.
Preparing Creamed Corn
- 4
- 5
Make the Creamed Corn
Add the heavy cream, sugar, salt, and black pepper to the corn. Stir and cook on low heat for another 10 minutes until thickened.
Serving
- 6
Plate the Dish
Once the chicken is roasted, remove it from the oven and let it rest for 10 minutes. Carve the chicken and serve it alongside the creamed corn and roasted poblano peppers. Garnish with fresh delfino cilantro.