Chicken Traybake with Roasted Poblano and Tomato Salsa

In Oaxaca, in southeastern Mexico, salsas start with charring chilies, tomatoes, onions and garlic on a steel or clay comal (a flat griddle used to make tortillas) to soften and deepen their flavors. We adapt that concept in this traybake, roasting chilies alongside chicken parts. Glossy, dark green poblano peppers have an earthy, minerally flavor and moderate heat level. Habanero adds a burst of bright, fruity heat that sharpens the tomatoes’ flavor (include the habanero only if you want a lot of heat in your salsa). The tomatoes release their juice during cooking, so deglazing the baking sheet with water after roasting isn't necessary.