Best Chile And Citrus Rubbed Chicken With Potatoes Recipes

ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES

Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes image

Provided by Marlena Spieler

Categories Chicken Olive Potato Roast Low Cal High Fiber Dinner Fall Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
Equipment tip:
A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat.Try Chicago Metallic's large jelly roll pan ($16 at target.com).

Steps:

Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

CHILE-AND-CITRUS-RUBBED CHICKEN WITH POTATOES

Chile-and-Citrus-Rubbed Chicken with Potatoes image

Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Provided by Aaron Crowder

Categories Bon Appétit Dinner Chicken Roast Coriander Citrus Paprika Garlic Chile Pepper Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Peanut Free

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 3 1/2-4-lb. chicken
Kosher salt
1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
Zest of 1 small orange
Zest of 1 medium lemon
1/4 cup extra-virgin olive oil
1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)
1 Tbsp. smoked paprika
3/4 cup low-sodium chicken broth or water
1/2 cup dry white wine
1 Tbsp. tomato paste
4 garlic cloves, crushed
2 lb. medium Yukon Gold potatoes, peeled
2 Tbsp. finely chopped parsley
Special Equipment
A spice mill or mortar and pestle

Steps:

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 425°F. 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 center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional 1/4 cup water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes (temperature will climb to 160°F 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.