https://www.copymethat.com/r/gx4KeMnT8/otium-roasted-chicken-with-crispy-potato/
16085507
oE4jG3l
gx4KeMnT8
2024-03-29 02:34:43
Otium Roasted Chicken with Crispy Potatoes, Shishito and Aji Verde
loading...
X
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
- CHICKEN
- 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).
- 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.
- LOVE SAUCE
- 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.
- 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.
- 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.
- AJI VERDE
- Put all ingredients in a blender and blend until smooth.
- CRISPY POTATOES
- 1. Preheat the oven to 350°F.
- 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.
- 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.
- 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.)
- 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.
- 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