Crispy Skin Chicken with Dill and Garlic Sauce

Ingredients for Crispy Skin Chicken with Dill and Garlic Sauce

• 2 (3 1/2–4-lb.) chickens, backbones removed, halved through the breastbone

• 1 1/2 teaspoons plus 2 tablespoons kosher salt

• plus more

• 3 heads of garlic, cloves separated, peeled

• 725ml vegetable or other neutral oil, divided

• 3 tablespoons Aleppo-style pepper

• 3 large shallots, thinly sliced

• 1.1kg new potatoes, halved, quartered if large

• 1/2 cup coarsely chopped dill

• En friteringstermometer

Place racks in upper and lower thirds of oven; preheat to 163°C. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 66°C, 45–50 minutes.

Meanwhile, pulse garlic in a food processor until finely chopped. Heat 240ml oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 teaspoons salt. Set garlic oil aside for serving.

Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 475ml vegetable oil over medium-high until thermometer registers 177°C. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn’t finished roasting yet.

As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 177°C if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6–8 minutes. Transfer to clean wire racks as you go; season lightly with salt.

Meanwhile, combine potatoes and 2 tablespoons salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10–15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 80ml reserved garlic oil, season with salt, and toss to combine.

Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.

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