Chile-Butter Chicken With Vinegared Potatoes
A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you’re at it, let the potatoes have some, too). From there, you pop it into a 425-degree oven and let it do its thing. The result is a juicy, golden-brown chicken with slight heat from the chile and a touch of smoke from paprika, alongside potatoes that are equal parts tender and crisp. Less, you’ll see, really can be more.
- Total:
- Serves: 4 persons
Ingredients
- 1(3 1/2-pound) chicken, or 3 1/2 pounds bone-in, skin-on chicken parts
- Kosher salt and black pepper
- 6tablespoons unsalted butter
- 2tablespoons olive oil, plus more as needed
- 2teaspoons red-pepper flakes
- 1teaspoon hot smoked paprika
- 2garlic cloves, finely grated
- 1 ½pounds Yukon Gold potatoes (about 5), scrubbed and sliced 1/4-inch thick
- ¼cup distilled white vinegar
- 1cup cilantro or parsley, tender leaves and stems, coarsely chopped
- 2scallions, thinly sliced
Instructions
Step 1
Heat oven to 425 degrees. Season chicken with salt and pepper; set aside.Step 2
Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.Step 3
Scatter potatoes on a rimmed baking sheet, toss with vinegar, season with salt and pepper and drizzle with a bit of olive oil.Step 4
Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes. Using your hands or a spatula, give the potatoes a little toss to get that butter evenly distributed.Step 5
Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts.Step 6
Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes. Scatter with herbs and scallions before serving.