Roasted citrus chicken with charred-tomato salsa

Instructions

• Place oven rack 3 to 4 inches (8 to 10 cm) from broiler element. Preheat broiler. Line a baking sheet with shallow sides with foil. Slice tomatoes in half and squeeze out seeds and juice. Slice jalapeños in half and discard seeds. Place tomatoes and jalapeños cut-side down on baking sheet. Broil until skins are lightly charred, from 4 to 5 minutes. Turn over and continue broiling another 3 minutes. Remove from oven and let cool. Place rack in centre of oven and preheat oven to 400F (200C).

• Peel garlic and mince. Coarsely chop tomatoes. Finely dice jalapeños. Dice onion into 1/4-inch (0.5-cm) pieces. Place tomatoes, jalapeños, garlic and onion in a medium-size bowl. Finely grate 2 teaspoons (10 mL) peel from orange and squeeze out 2 tablespoons (30 mL) juice. Coarsely chop coriander leaves and stir into tomato mixture along with orange peel and juice. Stir in lemon juice and salt just until evenly mixed. Place about 1/3 cup (75 mL) tomato salsa in a small bowl.

• Line a baking sheet with shallow sides with foil. To stuff chicken, carefully loosen a small section of skin on meatier part of each breast. Insert index finger and carefully lift skin off meat, making a pocket but leaving other edges attached to meat. Using reserved 1/3 cup (75 mL) tomato salsa, spoon about 1 tablespoon (15 mL) salsa into each pocket. Seal by gently pressing edges of skin and meat back together. Discard any leftover salsa to avoid bacterial contamination.

• Place chicken on baking sheet. Roast in centre of 400F (200C) oven until skin is crispy and chicken feels springy when pressed, from 25 to 30 minutes. Meanwhile, peel cucumber, if you like. Dice into 1/4-inch (0.5-cm) pieces. Stir into remaining salsa. Add more salt, if needed. Remove chicken from oven and serve with salsa.