December 6, 2019
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One Amazing Sandwich

Published Apr 18, 2019 • Last Updated 03:10 pm, April 16, 2019

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A BLT is my favorite sandwich.

Sometimes I will make an entire pound of bacon, let it cool on paper towels, then put all of it in a plastic bag and place in the crisper of the refrigerator. That way, when I needed a BLT, I can nuke three or four slices, and keep myself happy.

Still as much as I love BLTs, I also enjoy tuna, turkey or chicken sandwiches.

Tuna I could eat every day, but there is that problem with mercury. Instead, I make a roast chicken just so I can have chicken sandwiches for days. So when I saw an entire feature on chicken in the new Bon Appetit, I tried this recipe, since I had every single ingredient. It was great and the leftover chicken will be one amazing sandwich.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at

Chile-and-Citrus-Rubbed Chicken with Potatoes

From Bon Appetit. April 2109, page 81


3 ½ pound to 4 pound chicken

Kosher or sea salt

1 tablespoon coriander seeds

1 tablespoon fennel seeds

Zest of 1 small orange and 1 small lemon

¼ cup extra-virgin olive oil

1 tablespoon mild red pepper flakes (like Aleppo-style)

1 tablespoon smoked paprika

¾ cup low-sodium chicken broth

(I now use Better Than Bouillon)

½ cup dry white wine

1 tablespoon tomato paste

4 garlic cloves, crushed

2 pounds medium Yukon Gold potatoes, peeled

2 tablespoons finely chopped parsley


Pat chicken dry with paper towels and season generously inside and out with salt. Place on rimmed baking sheet and let sit 1 hour on room temperature.

Preheat oven to 425 degrees. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to small bowl and add zests, oil, pepper flakes, and paprika; mix well. Pat chicken dry, then rub all over with spiced oil.

Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-quart enameled cast-iron baking dish to combine. Place chicken in center and scatter garlic cloves around. Roast chicken, turning halfway through and adding an additional ½ cup water if pan seems dry, until chicken is golden brown and instant-read thermometer inserted into the thickest part of breast registers 155, 50 to 60 minutes (temperature will climb to 160 degrees as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.

Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring cup or bowl; discard anything in sieve. Taste; season sauce with salt, if needed. Set aside.

Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25 minutes. Drain and transfer potatoes back into pan.

Cut potatoes into large pieces. Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine. Place chicken on a platter and serve potatoes alongside.

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