Molly Baz’s Piri-Piri(ish) Chicken with Crushed Potatoes & Aioli

The ultimate roasted chicken. It’s juicy, it’s got a slight kick, and you will want to make it over and over for anyone and everyone in your life. This recipe from Molly Baz’s newest cookbook, Cook This Book, does NOT disappoint and all in all, is an easy and affordable way to feed your friends and family and leave them full and happy.

RECIPE - yields 4-6 servings
TIME - 2.5 hours

INGREDIENTS

• 3.5-4-pound whole chicken

• 3 whole garlic heads (recipe only calls for 1, but I roast extra with the chicken and potatoes)

• 2 red Fresno or serrano chilies

• 2 pounds baby Yukon Gold potatoes

• 2 lemons

• 2 large egg yolks

• 4 tablespoons extra-virgin olive oil

• 2 tablespoons double-concentrated tomato paste

• 1 tablespoon smoked paprika

• 2 tablespoons red wine vinegar or sherry vinegar

• 1 cup vegetable oil

• Salt to taste

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Season the chicken: Place the chicken on a rimmed baking sheet. Season the chicken all over with 4 teaspoons salt - ensure you season inside the cavity as well.

3. Make the chili paste (I used a food processor for convenience):

   • In a food processor, combine 6 garlic cloves, 2 chili peppers, 2 tablespoons olive oil, 2 tablespoons tomato paste, 1 tablespoon smoked paprika, and 2 tablespoons vinegar. Pulse until garlic and peppers are smooth.

   • Using a brush or spoon, evenly coat chili paste all over chicken.

4. Season the potatoes & garlic heads: On the baking sheet with the chicken, toss 2 pounds of baby Yukon Gold potatoes with 2 tablespoons olive oil and salt. Cut tops off 2 whole heads of garlic. Drizzle a teaspoon of olive oil over each head. Add to the baking sheet with the chicken and potatoes.

5. Roast the chicken, potatoes, and garlic: Transfer the chicken and potatoes to the oven and roast for 10 minutes at 400 degrees F, then reduce heat to 325 degrees F. Continue to roast until the legs are so tender that when wiggled with a pair of tongs, you could almost pull them off (and until chicken reaches an internal temperature of 165 degrees F) - 1.5 - 2 hours. As the chicken roasts, baste it 2 to 3 times.

6. Make the aioli: As the chicken roasts, make your aioli!

   • Finely grate 4 cloves of garlic into a medium bowl. Add 2 egg yolks and whisk well to combine. (Place a damp kitchen towel under the bowl to stabilize it.)

   • Slowly whisk in 1 cup of vegetable oil, in a very thin stream at first, then more generously once the aioli starts to thicken and lighten in color.

     • This takes me about 15 minutes and requires a lot of forearm strength. Be careful with how much vegetable oil you add at the beginning, or it won’t work.

   • Once all of the oil has been incorporated, add in the juice of 1 lemon and season with salt. Cover until you’re ready to serve.

7. Serve: Let the chicken rest for at least 15 minutes. Cut 1 lemon into wedges for serving. Carve the chicken and serve with potatoes, roasted garlic, lemon wedges, aioli, and any juices from cooking. Enjoy!