Ingredients

The following ingredients have 4 Servings
  • 4 skin-on bone-in chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup unsalted butter
  • 1/4 cup plus 2 tablespoons Thai "Dry" Chili Paste (I used the one from Trader Joe's)
  • 1 tablespoon kosher salt
  • 2 potatoes (peeled and thinly sliced)

Instruction

  • Preheat the oven to 375°F.
  • In a medium bowl or in the bowl of a food processor, blend together the butter, Thai dry chili paste and 1 tablespoon kosher salt until it is a smooth paste. Set aside.
  • Season the chicken on all sides with salt and pepper. Carefully lift the skin of the chicken breast and spread some of the compound butter (about 1/2 tablespoon) between the skin and meat of the breast. Replace the skin and spread more of the butter on the skin.
  • Toss the potato slices in a drizzle of olive oil and season with salt and pepper, and about 2 tablespoons of additional Thai dry chili paste.
  • Place the chicken in a baking dish. Lightly toss the prepared potatoes and nestle between the chicken pieces. Season lightly with salt. Bake for about 30 minutes or until a thermometer inserted into chicken registers 165°F. Serve immediately.