Chipotle Statler Chicken Recipe

Prep chicken

Pat the Statler chicken dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing the seasoning under the skin where possible.

Sear

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When shimmering and butter has melted, place chicken skin-side down and sear 4–6 minutes until skin is deep golden brown and releases easily. Flip and sear the other side 2 minutes.

Roast

Transfer the skillet to a 400°F (200°C) oven and roast 18–25 minutes until internal temperature at the thickest part (near the bone) reaches 165°F (74°C). Remove from oven and tent with foil to rest 8 minutes before serving.

While the chicken roasts, prepare the sauce. In a blender or food processor combine 2 chipotle peppers in adobo (stem and seeds removed if you want milder heat), 1 cup sour cream, 1/2 cup mayonnaise, 2 tbs fresh lime juice, 1 tbs honey, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Puree until smooth and creamy. Taste and adjust heat or salt—add a little of the adobo sauce from the can if you want more smokiness.

Transfer sauce to a bowl, cover and refrigerate until ready to serve. If sauce thickens too much, stir in 1–2 tbs milk or water to loosen.

Preheat oven to 400°F (200°C) if not already on from roasting chicken. Toss 1.5 lbs halved fingerling potatoes with 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp chopped rosemary. Spread in a single layer on a rimmed baking sheet, cut side down.

Roast in the oven for 20–25 minutes until potatoes are golden and tender when pierced with a fork. If cooking alongside chicken, place potatoes on a separate tray in the oven for the same 18–25 minute window or start them 5–10 minutes earlier depending on size. Remove from oven and keep warm.

In a small bowl or jar whisk together 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tbs fresh orange juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp kosher salt and 1/4 tsp black pepper until emulsified.

Place 4 cups baby arugula in a large bowl. Add 1 cup orange segments and 1/4 cup thinly sliced red onion. Drizzle vinaigrette over the salad (start with half and add more to taste) and toss gently to combine just before serving.

Slice or serve whole Statler chicken pieces on plates with a portion of roasted fingerlings and a mound of dressed arugula salad. Spoon 2–3 tbs creamy chipotle sauce over each chicken piece (or pass sauce at the table).

Garnish with chopped cilantro and lime wedges. Serve immediately.