Quick Weekday Roast Chicken With Potatoes

1 chicken (3½

-4 pounds)

about 10 tablespoons Amped-Up Red-Pepper Paste (recipes above)

Kosher salt and freshly ground black pepper

2 pounds Yukon Gold potatoes, cut into 1-inch cubes

1 tablespoon olive oil

Center a rack in the oven, and heat to 425 degrees.

Remove any excess fat from the inside of the chicken, and reserve the giblets (if applicable) for another use. Pat the bird dry, then carefully wiggle your fingers under the skin to release it from the meat - breast, legs and back - being mindful not to rip it.

Using your fingers, smear 4 tablespoons of the red-pepper paste under the skin of the chicken and inside the cavity. Smear another tablespoon over the entire bird. Tie the legs together with cotton twine (optional), and tuck the wing tips under.

Place the chicken breast side down on a rack in a foil-lined roasting pan, or cover with plastic wrap and refrigerate up to 24 hours. Sprinkle with salt and pepper.

Toss the potatoes with 4 tablespoons of the red-pepper paste. and scatter them in the pan. Season with salt and pepper, and drizzle with oil. Roast for 35 minutes then, using tongs, turn the chicken breast side up. Toss the potatoes well to coat with the drippings. Brush the breast lightly with a bit more paste.

Lower heat to 350 degrees, and continue cooking 50-60 minutes more, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees.

Remove the chicken, tent with foil, and let sit for 10-15 minutes. If the potatoes aren't tender, toss them again with the drippings in the pan, bump the oven to 450 degrees, and finish roasting while the chicken rests.

Serves four.

"The New Portuguese Table" by David Leite (2009 Clarkson Potter)