Name: Coriander-Cumin Chicken with Carrots and Potatoes
Total time: 45 min
Yield: Serves 4
Ingredients: 1½ pounds small red or Yukon gold potatoes, unpeeled, halved; 12 ounces carrots, peeled and sliced ½ inch thick on bias; 1 teaspoon table salt, plus salt for cooking vegetables; ½ cup mayonnaise; 2 tablespoons minced canned chipotle chile in adobo sauce; 1 teaspoon grated lime zest, plus 1 teaspoon juice; 4 garlic cloves (3 peeled and smashed, 1 minced to paste); 8 (5- to 7-ounce) bone-in chicken thighs, trimmed; 1 tablespoon vegetable oil; 2 tablespoons coriander seeds; 2 teaspoons cumin seeds; 3 scallions, sliced thin

Why This Recipe Works

For roasted chicken with tender root vegetables in 45 minutes, we simmer the vegetables first and then finish roasting them with the chicken to absorb all its delicious savoriness. Crunchy pops of citrusy coriander seeds and warming cumin, and a finishing dollop of smoky chipotle mayonnaise makes this familiar pairing far from ho-hum.

Before You Begin

Use small potatoes measuring 1 to 2 inches in diameter. A rasp grater makes quick work of turning the garlic into a paste. To make the best use of time, start boiling the vegetables in step 1 before preparing the remaining ingredients. The skillet will initially be crowded in step 2; however, the chicken will shrink as it cooks. You can substitute four (12-ounce) bone-in split chicken breasts, halved crosswise, for the thighs; cook the breasts to 160 degrees.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Place 1½ pounds small red or Yukon gold potatoes, unpeeled and halved, and 12 ounces carrots, peeled and sliced ½ inch thick, in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat. Add 1 teaspoon table salt, reduce heat to medium, and simmer, stirring once or twice, until vegetables are tender, about 10 minutes; drain and set aside.

Meanwhile, whisk ½ cup mayonnaise, 2 tablespoons minced canned chipotle chile, 1 teaspoon grated lime zest, 1 teaspoon lime juice, and 1 minced garlic clove together in bowl; refrigerate until ready to serve. Pat 8 trimmed bone-in chicken thighs dry with paper towels and sprinkle with salt. Heat 1 tablespoon vegetable oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until well browned on first side, 7 to 9 minutes. Transfer chicken to plate skin side up.

Pour off all but 1 tablespoon fat from skillet. Stir 2 tablespoons coriander seeds, 2 teaspoons cumin seeds, and 3 smashed garlic cloves into fat left in skillet, then add vegetables and toss to coat with spices. Arrange chicken skin side up on top of vegetables. Transfer skillet to oven and roast until chicken registers at least 175 degrees, 15 to 20 minutes.

Remove skillet from oven. Being careful of hot skillet handle, transfer chicken to serving platter and let rest while finishing vegetables. Stir potatoes and carrots, then return skillet to oven and roast until vegetables are fully softened, about 5 minutes. Stir 3 thinly sliced scallions into vegetables. Serve chicken with vegetables and chipotle mayonnaise.