Chile-and-Citrus–Rubbed Chicken with Potatoes

Name: Chile-and-Citrus–Rubbed Chicken with Potatoes
Total time: 2 h 52 min
Yield: 4 servings
Ingredients: 1 whole 3 1/2-4-lb. chicken; 2 tablespoon Kosher salt; 1 Tbsp coriander seeds; 1 Tbsp fennel seeds; 1 whole orange zest; 1 whole lemon zest; ¼ cup extra-virgin olive oil; 1 Tbsp mild red pepper flakes; 1 Tbsp smoked paprika; ¾ cup low-sodium chicken broth or water; ½ cup dry white wine; 1 Tbsp tomato paste; 4 cloves garlic cloves; 2 lb Yukon Gold potatoes; 2 Tbsp parsley; 1 piece spice mill or mortar and pestle

A flavorful roasted chicken seasoned with citrus zest, warm spices, and chile flakes, served alongside tender potatoes that are tossed in the savory pan sauce. This dish combines aromatic spices like coriander and fennel with bright citrus and a mild heat for a delicious main course.

4 servings

2 hr 52 min

Published October 4, 2025

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Ingredients

•1 whole 3 1/2-4-lb. chicken
•2 tablespoon Kosher salt
•1 Tbsp coriander seeds
•1 Tbsp fennel seeds
•1 whole orange zest
•1 whole lemon zest
•¼ cup extra-virgin olive oil
•1 Tbsp mild red pepper flakes
•1 Tbsp smoked paprika
•¾ cup low-sodium chicken broth or water
•½ cup dry white wine
•1 Tbsp tomato paste
•4 cloves garlic cloves
•2 lb Yukon Gold potatoes
•2 Tbsp parsley
•1 piece spice mill or mortar and pestle

Cooking Instructions

1.
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.
60 min
2.
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.
10 min
3.
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.
60 min
4.
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.
5 min
5.
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.
30 min
6.
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.
5 min
7.
Place chicken on a platter and serve potatoes alongside.
2 min

Chile-and-Citrus–Rubbed Chicken with Potatoes

4 servings

2 hr 52 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 whole 3 1/2-4-lb. chicken

•2 tablespoon Kosher salt

•1 Tbsp coriander seeds

•1 Tbsp fennel seeds

•1 whole orange zest

•1 whole lemon zest

•¼ cup extra-virgin olive oil

•1 Tbsp mild red pepper flakes

•1 Tbsp smoked paprika

•¾ cup low-sodium chicken broth or water

•½ cup dry white wine

•1 Tbsp tomato paste

•4 cloves garlic cloves

•2 lb Yukon Gold potatoes

•2 Tbsp parsley

•1 piece spice mill or mortar and pestle

Cooking Instructions

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.

60 min

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.

10 min

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.

60 min

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.

5 min

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.

30 min

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.

5 min

Place chicken on a platter and serve potatoes alongside.

2 min