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Thursday, January 26

Buffalo-style roasted chicken with potatoes

Butter, unsalted, melted
6 tablespoons
Hot sauce
¼ cup
Salt, kosher

Pepper, freshly ground

Potatoes, fingerlings
2 pounds
Shallots, halved lengthwise
Oil, extra-virgin olive
2 tablespoons
Chicken, whole
4 pounds
  1. Preheat the oven to 425°F; rack set in the middle. 
  2. In a small bowl, combine the butter, hot sauce, 1-teaspoon salt, and 1-teaspoon pepper; refrigerate until spreadable, about 10 minutes. 
  3. Wrap the center pillar of a 10-inch Bundt pan with foil. 
  4. In a medium bowl, toss the potatoes and shallots with oil; season generously with salt and pepper, then add to the pan. 
  5. Run your fingers under the breast and thigh skin of the chicken to loosen. 
  6. Spread the chilled butter mixture under the skin, over the breast, and thigh; season with salt and pepper. 
  7. Perch the chicken on the pan by inserting the pillar into the cavity. 
  8. Roast the chicken for about 1 hour, until well browned and a thermometer inserted into the thigh reads 155°F. 
  9. Transfer to a carving board, and let rest for 15 minutes. 
  10. Carve the chicken, and serve with the potatoes and shallots. 
Recipe from Food & Wine Annual Cookbook 2017.

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