Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
It's never a bad move to cook chunks of potato underneath a chicken as it roasts. But here, we boil Yukon Golds and tear them into craggy pieces: It makes for tender, buttery pieces that can better soak up the tomatoey spiced pan sauce. Do be sure to let the chicken rest: Letting it sit for 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.