10 minutes prep, an hour in the oven 
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By Doreen Colondres
I will be brief with this introduction, I love it, you have to try it. The sauce is so good that you can even enjoy it uncooked with chips.
What you need:
- 5 pounds chicken, cut in 2 or 4, I use organic
- 1 pound tomatillos verdes
- The juice of 1 orange
- 1/4 cup fresh mint (about 12-15 leaves between med-large)
- 1/4 white onion
- 1/4 cup fresh cilantro
- 1 serrano chile, remove veins and seeds
- 4 garlic cloves, medium size
- Salt & pepper to taste
What you have to do:
- Preheat oven to 425F.
- Rinse the chicken with water and dry well. Then you put it on a deep baking tray and season it with salt and pepper and set aside.
- Remove the husk from the tomatillos, rinse well with water to remove the sticky surface they have and then cut the top (the base of the stem).
- In the blender, add all the sauce ingredients: tomatillos, juice, mint, cilantro, chile, garlic and a pinch of salt and pepper. If necessary add a few teaspoons of water so it processes well. You want a thick and rustic consistency, not very liquid, smooth sauce, so don't mix it for too long. If is too “watery” strain some of the liquid part and discard it. Then, cover the chicken with the rest of the sauce.
- Bake it for an hour or when the internal temperature of the chicken marks 160-165F. Remove it immediately from the oven, if you want to enjoy a moist & flavorful chicken, don't overcook it.
- Serve and enjoy every single bone. It is so tasty that I always serve it with a simple arugula, spinach, avocado and palmito salad, but a piece of bread or corn tortillas would be awesome as well and perfect to dip in the sauce by the way.
