Chilli-and-Citrus–Rubbed Chicken with Potatoes

Ingredients for Chilli-and-Citrus–Rubbed Chicken with Potatoes

• 1 3 1/2–4-lb. chicken

• Sal kosher

• 1 cucharada de semillas de cilantro

• 1 cucharada de semillas de hinojo

• Zest of 1 small orange

• Zest of 1 medium lemon

• 60ml de aceite de oliva virgen extra

• 1 tablespoon mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)

• 1 cucharada de pimentón ahumado

• 180ml low-sodium chicken broth or water

• 120ml de vino blanco seco

• 1 cucharada de pasta de tomate

• 4 dientes de ajo, triturados

• 900g medium Yukon Gold potatoes, peeled

• 2 tablespoons finely chopped parsley

• Un molinillo de especias o un mortero y mano

Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.

Preheat oven to 218°C. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.

Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. enameled cast-iron baking dish to combine. Place chicken in the centre and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional 60ml water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 68°C, 50–60 minutes (temperature will climb to 71°C as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.

Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.

Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25–30 minutes. Drain and transfer potatoes back to pot.

Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.

Place chicken on a platter and serve potatoes alongside.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.