Pollo Rostizado con Naranja y Chile de Árbol

• porciones: 4 servings
• tiempo total: 2 hours

Ingredientes

5 dried chiles de árbol, finely chopped, or 1 tsp. crushed red pepper flakes

3 garlic cloves, finely chopped

Zest of 1 orange

1 cup fresh orange juice (from about 3 medium oranges)

¼ cup extra-virgin olive oil

2 Tbsp. pure maple syrup

1 Tbsp. apple cider vinegar

1 Tbsp. crushed dried rosemary

2 Tbsp. plus 1 tsp. Diamond Crystal or 1 Tbsp. plus 1 tsp. Morton kosher salt, divided

1½ tsp. freshly ground pepper

3½–4-lb. skin-on, bone-in chicken thighs, drumsticks, and/or breasts, breast halved crosswise, or one 3½–4-lb. whole chicken, cut into 10 pieces, breasts halved crosswise, wing tips removed

1½ lb. baby Yukon Gold or other waxy potatoes, scrubbed, cut into ½" pieces

1 lb. carrots (about 7 medium), peeled, cut into ¾" pieces

1 Tbsp. unsalted butter, room temperature, or extra-virgin olive oil

Steamed rice (for serving; optional)

Instrucciones

Mix 5 dried chiles de árbol, finely chopped, or 1 tsp. crushed red pepper flakes, 3 garlic cloves, finely chopped, zest of 1 orange, 1 cup fresh orange juice (from about 3 medium oranges), ¼ cup extra-virgin olive oil, 2 Tbsp. pure maple syrup, 1 Tbsp. apple cider vinegar, 1 Tbsp. crushed dried rosemary, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, and 1½ tsp. freshly ground pepper in a large resealable plastic bag or baking dish to combine. Add 3½–4-lb. skin-on, bone-in chicken thighs, drumsticks, and/or breasts, breasts halved crosswise, or one 3½–4-lb. whole chicken, cut into 10 pieces, breasts halved crosswise, wing tips removed, 1½ lb. baby Yukon Gold or other waxy potatoes, scrubbed, cut into ½" pieces, and 1 lb. carrots (about 7 medium), peeled, cut into ¾" pieces, and toss to coat. Arrange chicken and vegetables so that everything is sitting in the marinade. If using bag, seal tightly and place in a baking dish or on a baking sheet to catch any leaks. Let sit at room temperature 30 minutes or cover if using a baking dish and chill up to 12 hours.

Preheat oven to 425°. Coat a large rimmed baking sheet with 1 Tbsp. unsalted butter, room temperature, or extra-virgin olive oil. Remove chicken from marinade, letting excess drip back into bag, and place, skin side down, on prepared baking sheet. Using a slotted spoon and letting excess marinade drip back into bag, transfer potatoes and carrots to baking sheet, arranging around chicken in a single layer (if the baking sheet is crowded, rest the chicken on top of the vegetables). Set marinade aside.

Sprinkle chicken and vegetables with remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Roast 20 minutes. Remove from oven and turn chicken over. Pour reserved marinade over chicken and vegetables and toss vegetables to coat. Return baking sheet to oven and roast until chicken is browned on top and cooked through (an instant-read thermometer inserted into the thickest part of a breast should register 160° and 165° for thighs and drumsticks), liquid is reduced slightly, and vegetables are mostly tender, 30–35 minutes. Transfer chicken to a platter.

Return baking sheet with vegetables to oven and continue to roast until tender and browned in spots, 10–15 minutes more.

Transfer vegetables to platter with chicken and serve with steamed rice if desired.