Chile-Butter Chicken With Vinegared Potatoes

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



  1. Step 1

    Heat oven to 425 degrees. Season chicken with salt and pepper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.