Chile-and-Citrus-Rubbed Chicken with Potatoes
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 3½ –4-lb. chickenKosher salt1 Tbsp. coriander seeds1 Tbsp. fennel seedsZest of 1 small orangeZest of 1 medium lemon¼ cup extra-virgin olive oil1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)1 Tbsp. smoked paprika¾ cup low-sodium chicken broth or water½ cup dry white wine1 Tbsp. tomato paste4 garlic cloves, crushed2 lb. medium Yukon Gold potatoes, peeled2 Tbsp. finely chopped parsleySpecial EquipmentA spice mill or mortar and pestle



Log in or Register to write a comment.