The Fireworks Chicken Recipe

Preheat and prepare

Preheat a brick oven or conventional oven to 475°F (245°C). Pat the half chicken dry with paper towels — dry skin will crisp better.

Make the rub

In a small bowl combine 2 tbs olive oil, smoked paprika, sweet paprika, ground cumin, garlic powder, crushed red pepper flakes, chopped rosemary, chopped thyme, lemon juice, kosher salt and black pepper. Mix into a paste.

Season the chicken

Rub the paste thoroughly under the skin where possible and over the skin of the chicken, coating evenly. Let the chicken sit at room temperature for 20–30 minutes while you prepare potatoes. If you have time, refrigerate uncovered for 1–2 hours for extra-crispy skin then bring back to room temperature before roasting.

Roast

Place the chicken skin-side up on a lightly oiled rimmed sheet pan or cast-iron skillet. Roast in the preheated oven at 475°F (245°C) for 35–45 minutes until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If using a very hot brick oven, monitor closely and rotate pan as needed; cooking time may be 25–35 minutes.

Rest and collect juices

Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes. Reserve pan juices and scraped fond in the pan for the finishing sauce.

Parboil potatoes

Place fingerlings in a saucepan and cover with cold salted water. Bring to a simmer and cook until just tender when pierced with a paring knife, about 12–15 minutes depending on size. Drain well.

Smash

Transfer drained potatoes to the sheet pan or rimmed baking tray and let steam-dry for 2 minutes. Using the bottom of a sturdy glass or a potato masher, gently press each potato to flatten to about 1/2-inch thickness, keeping them in one layer.

Dress and roast

Brush the smashed potatoes with 2 tbs olive oil and dotted butter; scatter the smashed garlic cloves and chopped rosemary over them. Season with 3/4 tsp kosher salt and 1/2 tsp black pepper. Roast in the same 475°F (245°C) oven alongside the chicken (or after chicken if space is limited) for 20–25 minutes until edges are crisp and surfaces golden. If roasting together, position potatoes on lower rack so they crisp without burning the chicken skin.

Finish

Remove potatoes from oven, discard or remove the large smashed garlic cloves, and sprinkle with chopped parsley and flaky sea salt to taste.

Deglaze and finish sauce

Place the roasting pan over medium heat on a stovetop (or transfer the pan juices to a small skillet). Add 1/4 cup chicken pan juices or stock and scrape the browned bits, simmer 1–2 minutes to reduce slightly. Stir in hot honey and a squeeze of 1 lemon wedge. Taste and adjust seasoning with flaky sea salt and pepper.

Carve and serve

Carve the rested half chicken into portions. Arrange chicken and smashed fingerling potatoes on a serving platter. Spoon a little of the warm pan sauce over the chicken and potatoes. Serve with remaining lemon wedges on the side for squeezing.