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Chile-Butter Chicken With Vinegared Potatoes for a Flavor Feast Recipe

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3.8 from 74 reviews

  • Author: Sophia
  • Total Time: 1 hour
  • Yield: 4 servings

Description

This Chile-Butter Chicken with Vinegared Potatoes is a vibrant and flavorful dish combining succulent roasted chicken with a buttery, spicy glaze and tangy, tender Yukon Gold potatoes. Roasted to golden perfection, the chicken is infused with garlic, smoked paprika, and red pepper flakes, while the potatoes are tossed in vinegar for a zesty contrast. Garnished with fresh herbs and scallions, this recipe offers a delightful balance of heat, richness, and acidity, perfect for a comforting yet exciting meal.

Ingredients

For the Chicken and Potatoes

  • 4 pieces Bone-in, skin-on chicken parts
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper
  • 2 pounds Yukon Gold potatoes, sliced
  • 4 tablespoons Unsalted butter, melted
  • 2 tablespoons Olive oil, drizzled
  • 1 teaspoon Red-pepper flakes (adjust for spice level)
  • 1 teaspoon Hot smoked paprika
  • 4 cloves Garlic, grated
  • 2 tablespoons Distilled white vinegar (for potatoes)

For Garnishing

  • 1/4 cup Cilantro or parsley, chopped
  • 2 tablespoons Scallions, sliced

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure a hot environment for roasting the chicken and potatoes evenly.
  2. Season the chicken: Generously season the bone-in, skin-on chicken parts with kosher salt and black pepper to enhance the natural flavors.
  3. Prepare the chile-butter infusion: Melt the unsalted butter and olive oil together in a small pot over medium heat. Add the red-pepper flakes, hot smoked paprika, and grated garlic. Let the mixture infuse for 1-2 minutes to release the aromatic flavors without burning the garlic.
  4. Prepare the potatoes: Arrange the sliced Yukon Gold potatoes on a rimmed baking sheet. Toss them with distilled white vinegar, salt, and pepper to add acidity and seasoning, then drizzle with olive oil to help with roasting.
  5. Combine chicken and potatoes: Place the seasoned chicken pieces on top of the potatoes. Drizzle the chile-butter mixture evenly over the chicken and potatoes, ensuring everything is coated with the flavorful butter infusion.
  6. Roast: Place the baking sheet in the preheated oven and roast until the chicken skin is golden-brown and the meat is cooked through. This will take about 40-45 minutes for chicken parts.
  7. Rest the dish: After removing from the oven, let the chicken rest on the potatoes for a few minutes to allow juices to redistribute and flavors to meld.
  8. Garnish and serve: Sprinkle freshly chopped cilantro or parsley and sliced scallions over the top before serving for a fresh, bright finish.

Notes

  • Adjust the amount of red-pepper flakes based on your heat preference for the chile-butter.
  • Using bone-in, skin-on chicken parts helps keep the meat juicy and flavorful during roasting.
  • Yukon Gold potatoes are preferred for their creamy texture and ability to hold shape while roasting.
  • The vinegar in the potatoes adds a pleasant acidity that brightens the rich butter and spices.
  • Resting the chicken after roasting helps keep it tender and moist.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/chile-butter-chicken-with-vinegared-potatoes-for-a-flavor-feast-recipe/