I know. Another roasted chicken recipe. I can’t help myself though! The sense of accomplishment in seeing a beautifully cooked bird come out of the oven is addicting. I swear! And, the taste of the marinade in this recipe is amazing. I was fortunate enough to have a few taste-testers this time around, and all gave enthusiastic thumbs up.
This is the first time I removed the spine of the bird and butterflied it. I think I may prefer this method. The bird seemed to cook more evenly for me.
· 1 3-4 lb whole chicken
· 1 1/2 lbs red potatoes, skin-on, thinly-sliced
· 2 ancho chile or 2 tbs of ancho chile powder
· 2 tbs smoked paprika
· 6 gloves garlic
· 1 tbs sea salt
· 1 tsp coriander
· 1/4 cup sherry vinegar
· 1/4 cup canola oil
· 1/2 tsp fresh ground pepper
1. Preheat oven to 425F.
2. Butterfly chicken: Place on cutting board, breast-side down. Using kitchen scissors, cut along both sides of the spine. Remove and discard. Turn the chicken over. Place your hands on the breast bone and press down hard to flatten the chicken. You will hear some bones break.
3. Prepare the marinade. Blend all the ingredients in a blender or food processor.
4. Brush the bottom of the roasting dish with the marinade. Place the sliced potatoes on top. Sprinkle salt and pepper over the potatoes.
5. Brush both sides of the chicken with the marinade –coat heavily. Make sure to save some marinade for later.
6. Place chicken, skin side down (breast-side) on the potatoes and place in the oven.
7. Turn the chick over after 15 minutes, and place back in the oven.
8. Cook another 15 minutes. Pull chicken out of the oven and brush more marinade (this is the skin side). Marinade heavily.
9. Return to the oven and cook another 15-20 minutes (the leg/thigh should reach an internal temperature of 180F).
10. To crisp the skin, broil on high for 5 minutes.
11. Remove chicken when done and let rest for 5-10 minutes.