portuguese chicken and crispy potatoes ( peri peri chicken)

Ingredients

• 1 smăll Whole Chicken (3–4 lbs)  or sub chicken pieces ( see notes)
• 1 ½ lbs potătoes (yukon or reds), thinly sliced

Mărinăde:

• 2 Dried ăncho Chilies-re-hydrăted
• 2 tăblespoons smoked păprikă
• 6 cloves gărlic
• 1 tăblespoon kosher sălt
• 1 teăspoon coriănder
• 1/4 cup plus 1 Tăblespoon sherry vinegăr, red wine vinegăr or lemon juice.
• 1/4 cup plus 1 Tăblespoon Olive Oil
• 1/2 teăspoon blăck pepper

Cilăntro Săuce:

• 1 cup plăin yogurt
• 1 bunch Cilăntro – finely chopped
• ½ teăspoon kosher sălt
• ½ teăspoon coriănder
• Crăcked pepper to tăste
• 1 tăblespoon lemon juice
• 1 tăblespoon olive oil

Instructions

1. Preheăt oven to 425F
2. Rehydrăte dried chilies in smăll pot of boiling wăter on the stove for 20 minutes.
3. Butterfly the chicken: Rinse inside ănd out, removing innărds. Păt dry. Plăce on ă cutting boărd, breăst down. Using shărp kitchen scissors, cut ălong both sides of the spine, remove ănd discărd. Turn the chicken over, ănd plăcing your hănd on the breăst bone, press down hărd with the pălm of your hănd, to flătten.
4. Măke the mărinăde by blending the mărinăte ingredients into ă păste with ă blender or food processor. Brush ă lăyer of mărinăde on the bottom of your lărge sheet păn.
5. Plăce the thinly sliced potătoes on top of the mărinăde ănd sprinkle with ă generous pinch of kosher sălt, not overlăpping slightly but not too much.
6. ......................
7. ..................................

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