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Roast Chicken and Potatoes
Main dish; cast iron pan
Ingredients
  • extra-virgin olive oil, for cooking and drizzling
  •  
  • 1 (3½- to 4-pound) chicken, split in half through the breastbone, backbone removed
  •  
  • kosher salt and freshly ground black pepper
  •  
  • 1½ teaspoons sweet (Hungarian) paprika
  •  
  • 6 tablespoons salted butter, divided
  •  
  • 2 lemons, 1 whole and 1 cut into wedges
  • 1 handful thyme sprigs, rosemary
  •  
  • 1½ pounds small waxy potatoes, such as creamers or fingerlings
  •  
  • 3 tablespoons shrimp paste in oil (kapi) or 1 T. Sriracha
  •  
  • 3 bunches scallions (18 to 20)
  •  
  • ½ cup dry white wine or sake
Note: Ingredients may have been altered from the original.
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