Chile-Butter Chicken With Vinegared Potatoes

Name: Chile-Butter Chicken With Vinegared Potatoes
Total time: 1 h
Yield: 4 servings
Ingredients: 1 (3 1/2-pound) chicken, or 3 1/2 pounds bone-in, skin-on chicken parts; Kosher salt and black pepper; 6 tablespoons unsalted butter; 2 tablespoons olive oil, plus more as needed; 2 teaspoons red-pepper flakes; 1 teaspoon hot smoked paprika; 2 garlic cloves, finely grated; 1 1/2 pounds Yukon Gold potatoes (about 5), scrubbed and sliced 1/4-inch thick; 1/4 cup distilled white vinegar; 1 cup cilantro or parsley, tender leaves and stems, coarsely chopped; 2 scallions, thinly sliced

By Alison Roman

Total Time: 1 hour
Rating: 4(899)
Comments: Read comments

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.

Featured in: When It Comes to Dinner, Less Is More

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Ingredients

Yield:4 servings

1(3½-pound) chicken, or 3½ 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
1½pounds Yukon Gold potatoes (about 5), scrubbed and sliced ¼-inch thick
¼cup distilled white vinegar
1cup cilantro or parsley, tender leaves and stems, coarsely chopped
2scallions, thinly sliced

Ingredient Substitution Guide

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Preparation

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.

Ratings

4 out of 5

899 user ratings

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Comments

Caleb6 years ago

Some dishes work best with distilled vinegar. You wouldn't make classic deli-style macaroni salad with cider vinegar, rice wine vinegar, or lemon juice — distilled white vinegar is the flavor that's expected there. Using a different acid wouldn't necessarily be bad, but you'd have a different dish. Part of the fun of following a new recipe is discovering new flavors and expanding your options, so maybe don't write off an ingredient you wouldn't have picked.

Ann6 years ago

This is wonderful! Easy and delicious. I used a small package of chicken legs and a bag of red fingerlings from Trader Joe’s. Used regular smoked paprika instead of hot which was just fine. The vinegar on the potatoes is genius, why did I never think of that before? The smell alone will make you feel that perhaps all will be well after all...

Su6 years ago

I'm confused by the use of distilled white vinegar here. Distilled white vinegar doesn't taste very good; in my book, it's a cleaning supply rather than a food. Even if you're seeking a neutral acidity here, wouldn't white wine vinegar or rice vinegar or lemon juice (the last not neutral but tasty) be a more pleasant, less harsh choice? What's the rationale for the DWV?

Renee Castle1 month ago

A recipe reflects what that author likes so I use recipes as an inspiration or jumping off point. Over the years I have found Alison Roman's recipes to be well written and sumptuous-never a disappointment. I usually add more of an ingredient that I like such as garlic-which I did. I used my homemade red wine vinegar with only 4 thighs. I love big flavors so I did not cut the amounts at all. I also threw the green onions over the chicken as it went into the oven. Delicious!

Diane1 year ago

SO surprisingly good and a win with young adult children! Used boneless skinless chicken breasts sliced in larger-sized chunks (3 lbs--what I had on hand) and 4 large Russett potatoes sliced. Used all ingredients as directed except put sliced potatoes in a bowl and poured over the vinegar, EVOO, salt & pepper and mixed thoroughly by hand before laying flat on an oiled baking sheet. Roasted for about 20-25 min at 400 degrees. The potatoes didn't brown but tasted wonderful, esp. with cilantro!

Lauren1 year ago

The potatoes here stole the show, but the chicken was no slouch. Based on the comments, with a 4 lb chicken, I sliced the potatoes a little thicker, added a 1/4 more sauce (and doubled the garlic), and it was perfect. Chicken skin was perfectly crispy but the interior was very juicy. The DWV came through nicely on the potatoes. Yum.

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