Chile-Butter Chicken with Vinegared Potatoes

cooking.nytimes.com

dsanthany

1 (3 ½-pound) chicken, or 3 ½ pounds bone-in, skin-on chicken parts

Kosher salt and black pepper

6 tablespoons unsalted butter

2 tablespoons olive oil, plus more as needed

2 teaspoons red-pepper flakes

1 teaspoon hot smoked paprika

2 garlic cloves, finely grated

1 ½ pounds Yukon Gold potatoes (about 5), scrubbed and sliced ¼-inch thick

¼ cup distilled white vinegar

1 cup cilantro or parsley, tender leaves and stems, coarsely chopped

2 scallions, thinly sliced

Directions at cooking.nytimes.com

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