From the moment I saw Miss James from Bleubird Blog repin this recipe on Pinterest, I knew I'd be trying it. After glancing at the ingredients list, I thought, how perfect, it's literally made up entirely of pantry staples (that is, if you keep dried chilies on hand)! AND - bonus - it all goes into a single roasting dish for easy clean up!
One thing that really drew me to this recipe was the technique it utilizes. I had never butterflied a chicken before, but it was definitely something I had been wanting to try.
This week I finally sharped by knife and got my hands dirty. Butterflying chicken before you roast it really speeds up the cook time. However, if you don't want to mess with all that - just buy your chicken already cut-up. No doubt this dish will turn out just as satisfying.
So back to Bleubird for a second - You should really check out her new collab with Katie Hintz-Zambrano, Mother Mag, it's as gorgeous as you might imagine :)
Now for the recipe!
Ingredients:
1 whole chicken (3-4 lbs)
1 ½ lbs potatoes (yukon or reds), thinly sliced
4 fresh red finger hot peppers (or two dried ancho chilies)
2 T smoked paprika
6 cloves garlic
1 T kosher salt
1 tsp coriander
1/4 C plus 1 T sherry vinegar or red wine vinegar
1/4 C plus 1 T Olive Oil
1/2 tsp pepper
Preheat your oven at 425 degrees.
Rinse and butterfly your chicken. (The feasting at home blog has very good instructions for prepping your chicken). Make sure to pat it completely dry.
Mix the marinade ingredients (hot peppers, paprika, garlic, salt, coriander, sherry, olive oil, and black pepper) in a food processor or blender. Brush marinade on bottom and the sides of your roasting pan. Then brush both sides of your chicken with marinade, saving enough to coat your chicken halfway through the cooking process.
Slice your potatoes and line the bottom of your pan.
Set the chicken on top of the potatoes skin side down. Cook for 15 minutes.
Remove chicken from the oven, and flip it to
where the skin is now facing up. Place the chicken back in the oven to
cook for 10-15 more minutes.
After cooking, remove from the oven a second time, and coat generously with remaining marinade. Replace the chicken into the oven, and cook for 15-20 more minutes or until internal leg temperature reaches 180 degrees. If you would like your chicken to be more blackened, broil for 5 or so minutes.
Recipe adapted from the blog: Feasting at Home