Chile-Butter Chicken With Vinegared Potatoes Recipe (2024)

Some dishes work best with distilled vinegar. You wouldn't make classic deli-style macaroni salad with cider vinegar, rice wine vinegar, or lemon juice — distilled white vinegar is the flavor that's expected there. Using a different acid wouldn't necessarily be bad, but you'd have a different dish. Part of the fun of following a new recipe is discovering new flavors and expanding your options, so maybe don't write off an ingredient you wouldn't have picked.

This is wonderful! Easy and delicious. I used a small package of chicken legs and a bag of red fingerlings from Trader Joe’s. Used regular smoked paprika instead of hot which was just fine. The vinegar on the potatoes is genius, why did I never think of that before? The smell alone will make you feel that perhaps all will be well after all...

I'm confused by the use of distilled white vinegar here. Distilled white vinegar doesn't taste very good; in my book, it's a cleaning supply rather than a food. Even if you're seeking a neutral acidity here, wouldn't white wine vinegar or rice vinegar or lemon juice (the last not neutral but tasty) be a more pleasant, less harsh choice? What's the rationale for the DWV?

This was very tasty but the timing is a bit off. I had a whole 3.2 lb chicken. The potatoes were very done after 30 minutes so I moved the chicken to another pan to finish cooking and took the potatoes out. If I make it again, I would either use chicken parts or spatchco*ck the chicken.

Dear Su,In my experience, the use of DWV enhances the taste of chicken and herbs and spices significantly, whereas the white wine vinegar (WWV) tends to dampen the flavor.I make a chicken dish browning chicken pieces in olive oil together with garlic and fresh rosmarino, then kill it (and saute it) in DWV. With WWV it looses the crisp flavorWhy don't you try the recipe either way and you will notice the difference.Happy cookingdan

In that same vein, I’m confused by Step 3. A 1/4 cup of DWV tossed into the sheet pan with the potatoes seems like a lot of excess vinegar. It would make more sense to toss the potatoes beforehand in a bowl and then transfer to the sheet pan.

...and one more thing. Since I had about half the chicken called for, but all of the potatoes, I halved the butter/oil/spice mixture, but kept the vinegar the same. It worked fine and would do again because the potatoes are so good.

I thought this was good, not great, certainly easy enough for a weeknight dinner. I used thighs, bone-in/skin-on, and the whole thing came together in less than 45 minutes. I agree with others that between the butter/oil mixture, the vinegar and the chicken drippings, the potatoes in the end had too much liquid and were a little oily. I took the chicken off to rest and let the potatoes cook a little longer under the broiler to crisp them up a bit.

Wonderful one-pot dinner. However, 2 teaspoons red pepper flakes? Really? I have a heavy hand using red pepper with many dishes as is, but with that amount of red pepper plus hot paprika will necessitate using a fire extinguisher! Just saying . . .

Cut the butter in half as others suggested and it was plenty, and used half red pepper flakes half aleppo pepper. Tossed the potatoes in vinegar in a bowl first to coat before putting in a pan. Used the same bowl to coat the chicken, and drizzled the rest of the butter over the potatoes. Last 15 min put chicken in a separate pan and flipped the potatoes to get a better crunch on the potatoes. Very flavorful! Will make again with these adjustments.

In the end, I did not taste a vinegar effect at all, just an almost unidentifiable tang that went well with the other flavors which are more pronounced. I bet any white neutral tasting vinegar would work. I use DWV for pickling all the time since it doesn't add any other flavors.

This was okay-tasting, easy and quick. Obviously, with all that butter, the added oil, and the grease produced from cooking the chicken, the potatoes especially end up being quite oily in the end.

If I use red pepper flakes, my wife and her discerning palate, will always call foul on the harshness. On the other hand, she loves Aleppo pepper which I used instead -a bit more generously than 2 t - and we both found that the flavors came alive. I share others' opinion that 425 may be hot for this combined dish; after 15 minutes, I dropped the temp to 350. Everything finished at the same time, although it did take a bit longer an hour.

Perfect. So simple, but such a flavorful twist on roast chicken and potatoes. Spicy but balanced. Reduce chile flakes / increase garlic to taste. The vinegared potatoes were excellent, could even take more vinegar. I transferred potatoes to a paper-towel-lined plate to drain while the chicken rested/was carved which helped reduce the grease level. I also spatchco*cked the chicken to reduce cook-time slightly and more evenly cook the white/dark meat. So easy & impressive dinner for guests!

Family loved this, second time making it I tweaked as follows: combined butter and spices lime zest and rubbed under and over chicken skin. Melted leftover butter, added oil then tossed sliced potatoes (in a bowl) with melted butter mixture. Spread potatoes onto pan topped with chicken and baked accordingly (adjust time if very large or small chicken). Very good. Used DWV (distilled white vinegar) as per recipe.

SO surprisingly good and a win with young adult children! Used boneless skinless chicken breasts sliced in larger-sized chunks (3 lbs--what I had on hand) and 4 large Russett potatoes sliced. Used all ingredients as directed except put sliced potatoes in a bowl and poured over the vinegar, EVOO, salt & pepper and mixed thoroughly by hand before laying flat on an oiled baking sheet. Roasted for about 20-25 min at 400 degrees. The potatoes didn't brown but tasted wonderful, esp. with cilantro!

The potatoes here stole the show, but the chicken was no slouch. Based on the comments, with a 4 lb chicken, I sliced the potatoes a little thicker, added a 1/4 more sauce (and doubled the garlic), and it was perfect. Chicken skin was perfectly crispy but the interior was very juicy. The DWV came through nicely on the potatoes. Yum.

Excellent. Used boneless skinless thighs and half as much oil/butter as called for, but extra garlic. Baked in about 35 minutes. Be sure to spread out potatoes so they brown. Make again!

Followed the recipe exactly, but I changed the cooking method to follow a method that yields a perfect chicken every time. Throw a bag of baby Yukons in a cast iron with a whole chicken on top (salt for 24 hours). Cook as instructed. Potatoes are super creamy and schmaltzy. I took the chicken out every 15 mins or so just to baste it with the pan juices. The butter was amazing and I would make more of it next time!

This was good—not sure what hot smoked paprika is as the only choices I found at the store were: paprika, hot Hungarian paprika, and smoked paprika (used the latter). I think in the future I’d prep the potatoes first and let them soak in the vinegar before transferring them to the sheet pan at the last minute. It came out oily so I used a slotted spatula to lift everything out.

Accidentally used regular (not smoked) paprika and found that I prefer the flavor that way. Smoked paprika can be really overpowering -- regular paprika lets the other flavors shine. I also half the pepper flakes, it still has a kick that way and not quite as spicy.

This is one of the best things I’ve cooked recently. I didn’t spatchco*ck the chicken, and a few potato slices burned, but not many. I used Hungarian paprika and it was plenty hot. The herbs are non-negotiable. I also made toast and used it to sop up the pan sauce. Topped with scallions, that toast was incredible. Next time I might skip the olive oil on the potatoes to lighten the dish up a bit.

A simple, great recipe. I would recommend in the step where you toss the potatoes in vinegar and olive oil, just tossing them in vinegar and letting it soak into the potatoes first. I found that the potatoes were unevenly flavored with vinegar when I tossed them in vinegar and olive oil.

Very good. I only had 2 potatoes and wished I had the full 5 suggested -- they're really great. No changes!

This was OK. Made with dark meat chicken parts and served with herbs and toned down the spice. It is rich and smells great out of the oven. The flavors aren’t especially exciting (I suspect this is why the original recipe requires so much spice), and my partner and I found the vinegar flavor off putting. My partner asked whether the chicken was spoiled. There are better things to make.

I used the exact amounts of butter and olive oil, but tossed the potatoes in barely enough DWV to coat them. It wasn’t oily, just rich.

So good, so easy. Used DWW and it was perfect. No herbs but would have been good on top. The sauce is so rich and flavorful and the chicken was cooked beautifully and not dry at all. Such an excellent sheet pan dinner. Could throw on brussels sprouts or broccoli before taking out of the oven and have a full meal.

Great flavors. I butterflied a cornish game hen and cut everything else in half, just needed 2 servings. A little fresh lime on the side was nice too. Now, that said, next time I'll grill the chicken and cook the potatoes separately. Sheet pan preps always look easy but the end result for meat or poultry is never quite what I'd like, in this case the skin could have been crisper, but I was already pushing it on internal temp and didn't want to leave it in longer. Looking forward to next try!

Made this tonight for dinner. Yes, it’s easy, but that doesn’t make it good. Way too much fat from butter/olive oil/chicken. It’s a nice heat flavor profile, but not outstanding.If I ever make this again, I would do chicken separately in the oven with a rub of the spices with just a bit of olive oil. The potatoes can be done in a pan on a stove top & topped with vinegar at the last minute for the tang.

Sheltering & Social Distancing can produce great meal-and this was one! Halved the recipe & used what I had - boneless skinless breasts & redskins. Used red chile powder instead of flakes (I'm from NM, my ground red is from Chimayo) & Spanish paprika. Chunked the redskins & put in the vinegar, then in a 400 oven (convection). Cooked for 25 min - should have gone 30. Added the three 4-5 oz. breasts, continued roasting for 20 minutes. Put baby spinach & arugula on platter then topped w. rest