Zesty Roman Chicken with Roasted Potatoes and Capers

Preheat your oven to 425°F. Pat the chicken dry and season generously with salt.

💡 Tip: Drying the skin thoroughly is essential for achieving a golden, crispy crust.

Place the chicken skin-side down in a cold, large heavy-bottomed skillet with 1 tablespoon of oil. Turn heat to medium and sear undisturbed for 15 minutes until the skin is deeply browned and rendered.

💡 Tip: Starting with a cold pan ensures the fat renders effectively without burning the exterior.

In a mixing bowl, toss the potato chunks with the rosemary, minced anchovies, garlic, capers, 2 tablespoons of oil, and a pinch of salt.

💡 Tip: Tossing the aromatics with the potatoes ensures the flavors infuse the vegetables while they roast.

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Remove chicken to a plate. Place the skillet back over medium heat, stir in the vinegar and 2 tablespoons of water, and simmer for 5 minutes until the sauce glazes the potatoes.

💡 Tip: If the sauce looks too oily, whisk in an extra tablespoon of water to emulsify the pan juices into a glossy finish.

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