Salsa Verde Roasted Chicken with Serrano Pepper & Cilantro Mexican Crema

Cooking instructions

1. For the Chicken:
2. Split whole chicken by removing the spine bone, then place whole split chicken into a large bowl.
3. In a medium mixing bowl, whisk together the olive oil, lime juice, orange juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
4. Pour the marinade over the chicken.
5. While wearing plastic gloves, generously rub all surfaces of the chicken with the marinade then cover with plastic wrap, allow to marinate in the refrigerator for 2-4 hours.
6. Preheat oven to 350 degrees.
7. Remove the chicken from the marinade.
8. Place split chicken on lightly oiled cast-iron skillet
9. In a small mixing bowl coat tomatillo, white onion, serrano peppers and garlic in olive oil then spread around the split chicken.
10. Roast for approx. 40 minutes until the internal temperature of the chicken reaches 165 degrees, using a cooking thermometer to confirm.
11. Remove from oven and allow to rest, tented with foil, for 10 minutes.
12. For the Salsa Verde:
13. After the tomatillos, white onion, serrano peppers and garlic have been roasted, remove stem from peppers.
14. Reserve half serrano peppers and garlic for Serrano Pepper & Cilantro Crema and place remaining ingredients with fresh cilantro in a blender.
15. Blend until desired consistency.
16. Add salt to taste.
17. For the Serrano Pepper & Cilantro Mexican Crema:
18. Blend 2 tbsp Salsa Verde and remaining serrano peppers and garlic, small bunch of fresh cilantro and a pinch of salt until smooth.
19. Combine sour cream, whipping cream and blended serrano peppers in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
20. Plating:
21. Quarter roasted chicken and place desired cut on a warm plate.
22. Generously spoon Cinco De Mayo Salsa Verde over roasted chicken.
23. Drizzle Serrano Pepper & Cilantro Mexican Crema over salsa verde.
24. Garnish with freshly chopped cilantro and a quartered lime.