Saucepan@saucepan · Shared this recipeFollowPortuguese · dinnerPiri Piri Chicken with Crispy PotatoesA smoky, juicy Portuguese-style roast chicken with crispy potatoes, served with a cooling cilantro yogurt sauce.total1 hr 30 minprep30 mincook1 hrservings6Original recipe on feastingathome.comKeep this recipeAdd a copy of Piri Piri Chicken with Crispy Potatoes to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 small Whole Chicken or sub chicken pieces, 3-4 lbs, see notes1.5 lb potatoes, Yukon or reds, 1/4 inch thick, thinly sliced2 dried ancho chilies -rehydrated2 tbsp smoked paprika6 clove garlic1 tbsp kosher salt1 tsp ground coriander0.25 cup plus 1 Tablespoon sherry vinegar, red wine vinegar or lemon juice.0.25 cup plus 1 Tablespoon Olive Oil0.5 tsp black pepper1 cup plain yogurt1 bunch Cilantro – finely chopped0.5 tsp kosher salt0.5 tsp ground corianderCracked pepper to taste1 tbsp lemon juice1 tbsp olive oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 425F.2Step 2: Rehydrate dried chilies in a small pot of simmering water on the stove for 20 minutes. Remove stem and seeds.3Step 3: Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine; remove and discard. Turn the chicken over, and placing your hand on the breastbone, press down hard with the palm of your hand to flatten.4Step 4: Make the marinade by blending the marinade ingredients into a paste with a blender or food processor.5Step 5: Brush a layer of the marinade on the bottom of your large sheet pan. Place the thinly sliced potatoes on top of the marinade, sprinkle with a generous pinch of kosher salt, and overlap slightly, but not too much. Brush the chicken with the marinade, coating all sides and crevices fairly heavily. (You will add more marinade during cooking, so save the rest.) Place chicken, skin side down on the potatoes. Open side up.6Step 6: Place in the oven on the middle rack for 15 minutes. Turn the chicken over and return it to the oven. After 15 more minutes, brush more marinade over the chicken on the skin side, really lathering it. Return the chicken to the oven and bake until cooked through, another 15-30 minutes, or until legs, thighs, and breast all reach an internal temperature of 165 F. (It is OK if the thighs go over.)7Step 7: The bigger the chicken, the longer this will take. (A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here! Remove chicken when done and let rest 5-10 minutes before serving. You can continue to cook the potatoes or crisp them up (with broiler) while resting the chicken and cutting it into pieces.8Step 8: While the chicken roasts, combine the cilantro sauce ingredients in a bowl, mix by hand, or blend in a food processor. Serve cilantro sauce on the side.getsaucepan.com/r/684ad195-d78b-4c75-8fcc-083cd43ebe96 · Original: https://www.feastingathome.com/portuguese-chicken-and-potatoes/
