Categories: Meals

Ingredients

• 4 tbsp. olive oil, plus more for drizzling
• 2 tbsp. plus 1 tsp fresh lemon juice
• 1 Fresno or jalapeno, finely chopped
• 2 tbsp. paprika
• 4 garlic cloves, chopped
• 1 tsp sugar
• 2 1/2 lb. bone-in chicken breasts
• 4 ears corn, broken in half
• 1 1/2 lb. baby potatoes, cut into 1/4-inch rounds
• 1 cup chicken stock
• 1 cup fresh cilantro leaves, finely chopped
• 2 tbsp. butter

Directions

1. Arrange racks under the broiler and in the middle of the oven; preheat the broiler to high. In a large bowl, whisk 2 tbsp. oil, 2 tbsp. lemon juice, the chile, paprika, 3/4 of the garlic and the sugar; season with 1 tsp salt and 1/2 tsp pepper. Mix in the chicken.

2. Place each piece of corn on a sheet of foil. Drizzle with oil; season. Wrap the corn in the foil; arrange on a large rimmed baking sheet. On another large rimmed baking sheet, toss the potatoes, the remaining 2 tbsp. oil, and the stock; season. Place the potatoes under the broiler. Place the corn on the middle rack. Cook, tossing the potatoes once, until the potatoes are crisp-tender, about 9 minutes.

3. Nestle the chicken, skin-side down, in the potatoes. (Reserve the marinade). Broil, tossing the potatoes once, for 10 minutes. Turn the chicken over; brush with the reserved marinade. Toss the potatoes. Broil until the chicken is cooked through and the potatoes are tender, about 7 minutes.

4. In a bowl, mix the cilantro and remaining garlic and 1 tsp lemon juice. Drizzle over the potatoes.

5. Pour the juices from the baking sheet over the chicken. Top the corn with the butter.

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