Chile-and-Citrus-Rubbed Chicken with Potatoes – Feeds 4 for $10

I have a subscription to bon appetit magazine which is one of my very favorite places to find new recipes. A lot of the recipes are more complex and expensive than what I typically share as “budget-friendly” or quick and easy meals but this month I found one that just wowed us. And even better, I was able to make it for a little less than $10. 

The spiced oil which coats this chicken consists of coriander and fennel seeds, orange and lemon zest, smoked paprika, red pepper flakes…it is so heavenly smelling! 

The directions might look long but the steps are super easy. Because you let the chicken sit out at room temperature for an hour before roasting, then let rest for 45 minutes before carving, this isn’t necessarily something you’d make on a busy weeknight. I personally think it’s a perfect Sunday meal and I will definitely put this on my list of things to serve when we have company over.

PRICING – I made this meal for $9.50. The key to keeping it affordable is dependent on where you buy your spices. I buy my spices in bulk or at Walmart. When I priced this using spices from the grocery store it actually raised the price by about $4.00. And the chicken I bought was on sale for 99 cents a pound.

CHILE-and-CITRUS-RUBBED CHICKEN with POTATOES –

(From bon appetit April 2019 magazine)

Feeds 4 for approximately $9.50

INGREDIENTS:

1 chicken (3 1/2 – 4 pounds)

Kosher salt

1 tablespoon coriander seeds

1 tablespoon fennel seeds

zest of 1 small orange

zest of 1 medium lemon

1/4 cup extra-virgin olive oil

1 tablespoon mild red pepper flakes

1 tablespoon smoked paprika

3/4 cup low-sodium chicken broth or water

1/2 cup dry white wine

1 tablespoon tomato paste

4 garlic cloves, crushed

2 pounds medium Yukon Gold potatoes, peeled

2 tablespoons finely chopped parsley

DIRECTIONS:

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.

Preheat oven to 425 degrees. Coarsely grind coriander and fennel seeds in a 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.

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 degrees, 50-60 minutes (temperature will climb to 160 degrees as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.

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.

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.

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.

Place chicken on a platter and serve potatoes alongside.

*This is also a gluten free meal if you use gluten free chicken broth and gluten free tomato paste.