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Epicurious

Chile-and-Citrus–Rubbed Chicken with Potatoes

3.7

(4)

A roast chicken colored orange from a spicy chile rub on a platter with potatoes set on a white tablecloth.
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

It's never a bad move to cook chunks of potato underneath a chicken as it roasts. But here, we boil Yukon Golds and tear them into craggy pieces: It makes for tender, buttery pieces that can better soak up the tomatoey spiced pan sauce. Do be sure to let the chicken rest: Letting it sit for 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

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