Chile-basted chicken with caper chimichurri
SERVES2 | PREP 20 MINS | COOK 50 MINS PLUS RESTING | EASY | GF
250g Yukon Gold or Maris Piper potatoes
3 garlic cloves, 2 finely grated, 1 left whole
1 tbsp aleppo pepper or ¾ tsp dried chilli flakes
2 tsp smoked paprika
extra-virgin olive oil
½ chicken (leg and breast attached) or any combination of 2 bone-in, skin-on chicken breasts or legs
1 small shallot, coarsely chopped
small bunch of coriander, coarsely chopped
1 green chilli, coarsely chopped
1 tbsp capers, drained
2 tbsp sherry vinegar
1 Heat the oven to 230C/210C fan/gas 8. Thinly slice the potatoes into 5mm-thick rounds.
2 In a small bowl, stir together the grated garlic, aleppo pepper, paprika and a few glugs of olive oil – enough to turn it into a wet sand-like paste.
3 Pat dry the chicken with kitchen paper and season all over with salt.
In a large cast-iron frying pan or skillet, heat a glug of olive oil over a medium-high heat until you see wisps of smoke. Arrange the chicken in the skillet, skin-side down, and reduce the heat to medium. Put a second heavy skillet or pan on top of the chicken to encourage the skin to make contact with the oil. Cook for 8-10 mins or until the skin is deeply golden brown and crisp
