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Otium Roasted Chicken with Crispy Potatoes, Shishito and Aji Verde

Servings: 4

Servings: 4
Ingredients
  • Chicken Ingredients
  • 1 whole chicken, giblets removed
  • salt and pepper to taste
  • 1 lemon, halved, seeds removed
  • 1 garlic head
  • 1 cup shishito peppers
  • 1 cup cherry tomatoes
  •  
  • Love Sauce
  • 5 tablespoons extra virgin olive oil
  • 3 whole garlic heads
  • 2 cups white wine
  • 1 teaspoon aleppo pepper
  •  
  • Aji Verde
  • 2 bunches cilantro
  • 2 bunches green onion
  • 3 jalapeno peppers
  • 2 serrano peppers
  • 3 garlic cloves, peeled
  • ½ cup lime juice
  • ½ cup mayonnaise
  • salt and pepper to taste
  •  
  • Crispy Potatoes
  • 2 pounds tri-color marble potatoes, scrubbed
  • Peanut oil, for deep frying
  • Minced zest from ½ lemon
  • 1 tablespoon fleur de sel
  • 1 tablespoon minced red onion
  • Kosher salt and freshly ground black pepper
  • Chopped parsley, for serving
Steps
  1. CHICKEN
  2. 1. Preheat oven to 425 F. Wash chicken and pat dry. Liberally salt and pepper the inside of the chicken. Stuff with desired aromatics (lemon and garlic).
  3. 2. Brush the outside of the chicken with Love Sauce spread. Roast for 1.5 hours, adding in shishito peppers and cherry tomatoes halfway through.
  4. LOVE SAUCE
  5. 1. Preheat the oven to 350°F. Cut just enough of the top off of each head of garlic to reveal the cloves. In a small ovenproof sauté pan, heat the olive oil over medium-low heat. Add the garlic cut side down and cook very gently for 1 to 2 minutes until the garlic is nicely browned.
  6. 2. Add the wine and put in the oven for about 30 minutes or until the wine is reduced to about 3 tablespoons. Remove from the oven and let cool.
  7. 3. Squeeze the softened garlic out directly into the pan. Add the Aleppo pepper and use a whisk to crush the garlic and combine the sauce. Store in an airtight container in the refrigerator for up to 1 week.
  8. AJI VERDE
  9. Put all ingredients in a blender and blend until smooth.
  10. CRISPY POTATOES
  11. 1. Preheat the oven to 350°F.
  12. 2. Place the whole potatoes on a rimmed baking sheet lined with parchment paper. Bake until they offer little resistance when pierced with a sharp thin-bladed knife, 30 to 45 minutes, depending on their size.
  13. 3. Let stand at room temperature until cooled. Use your hand to slightly flatten the potatoes and break their skin a bit.  Meanwhile, pour the oil 3 to 4 inches deep into a large, heavy Dutch oven or other deep pot and heat over medium-high heat to 400°F.  While the oil is heating, in a small bowl mix together the lemon and fleur de sel. Set aside.
  14. 4. Fry the potatoes, in batches if necessary, until evenly brown all over, about 3 minutes. Remove them with a spider or slotted spoon and place them directly into a large bowl. (Adjust the heat as necessary between batches to return the temperature of the oil to 400°F.)
  15. 5. While the potatoes are still hot, add the red onion and season to taste with the lemon salt, kosher salt, and pepper. Toss gently to coat.
  16. Garnish with parsley and serve hot.
Notes
  • To plate
  • 1. Plate roast chicken on a platter, surrounded by the crispy potatoes
  • 2. Top with roasted shishitos, cherry tomatoes, and some of the pan drippings
  • 3. Top with picked cilantro leaves
  • 4. Serve aji verde sauce on the side
 

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