Skillet-roasted hot chicken over potatoes, onion, and fennel recipe

Ingredients

• 1 quart (960 ml) buttermilk
• 1 cup (240 ml) hot cayenne pepper sauce (such as Frank’s RedHot)
• 1 chicken (3 to 5 pounds/ 1.4 to 2.3 kg)

• ½ cup (120 ml) vegetable oil
• 7 tablespoons (60 g) cayenne pepper
• 1½ teaspoons dark brown sugar
• 2 teaspoons dry mustard
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• ½ teaspoon garlic powder
• 1 teaspoon black pepper

• 4 small red potatoes, quartered
• 1 large fennel bulb, cut into eighths (or 2 smaller ones, quartered), fronds reserved
• 1 medium red onion, quartered
• Vegetable oil
• Kosher salt
• 1 head garlic

1. Preheat the oven to 400°F (205°C).
Make the Marinade
2. In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken in the mixture and refrigerate it for at least 2 hours or overnight.
Prepare the Spiced Oil
3. In a small saucepan, heat the oil over medium until it shimmers. Add the cayenne, brown sugar, mustard, paprika, salt, garlic powder, and pepper and cook, stirring, until fragrant, about a minute. Divide the spiced oil between two bowls; set one bowl aside for serving.
Roast the Chicken and Vegetables
4. Place the potatoes, fennel, and onion in an iron skillet. Drizzle them lightly with vegetable oil, sprinkle them with salt, and toss to coat. You want enough oil to keep the vegetables from drying out in the oven, but remember they’ll also receive a lot of juice from the chicken as it cooks.
5. Remove the chicken from the marinade and rinse it off. Pat the chicken dry, rub it with just a bit of oil, and sprinkle it liberally with salt. Place the bird on top of the vegetables, tucking the wings under. Place the whole garlic inside the cavity. Tie the legs together with kitchen string.
6. Roast the chicken for about 40 minutes, until it begins to turn golden, then baste it with the spiced oil mixture using a brush. Continue roasting the chicken for another 40 to 50 minutes, basting it halfway through that time and once again at the end.
7. When an instant-read thermometer inserted into the inner thigh (but not touching bone) reads 165°F (74°C), the bird is done. Be aware that the juices might not run completely clear when you pierce the skin, as they’re compromised by the color of the paste, so rely on the thermometer reading.
8. Transfer the chicken to a cutting board and allow it to cool slightly before carving.
9. Transfer the vegetables to a serving dish and then toss them with a tablespoon or two of chopped fennel fronds (add roasted garlic from the cavity of bird if desired).
10. Serve the chicken with vegetables on the side and the reserved bowl of spiced oil for drizzling.