Chilli-and-Citrus–Rubbed Chicken with Potatoes

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

• 1 3 1/2–4-lb. chicken

• Sale kosher

• 1 cucchiaio di semi di coriandolo

• 1 cucchiaio di semi di finocchio

• Zest of 1 small orange

• Zest of 1 medium lemon

• 60ml olio extravergine di oliva

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

• 1 cucchiaio di paprika affumicata

• 180ml low-sodium chicken broth or water

• 120ml di vino bianco secco

• 1 cucchiaio di concentrato di pomodoro

• 4 spicchi d'aglio, schiacciati

• 900g medium Yukon Gold potatoes, peeled

• 2 cucchiai di prezzemolo tritato finemente

• Un macinino per spezie o un mortaio e pestello

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.