Valentina Roasted Chicken & Potatoes

Valentina hot sauce, how do I love thee?  Let me count the ways.

I love you on my fresh fruit snacks.

I love you on my Saucy and Spicy Chicken Wings.

And I love you in my Spicy Valentina Chicken Sandwiches.

But I do believe I love thee most on my Roasted Chicken.

And I'm sure everyone else will love thee as well, once they try this recipe.


Valentina Roasted Chicken & Potatoes

Ingredients:

• 1 whole chicken (4 to 5 pounds) 
• 1 cup Valentina hot sauce
• 1/3 cup melted butter
• 6 to 8 potatoes, cut in bite-size pieces

Directions:
Preheat oven to 450F.  Rinse the chicken inside and out, then pat dry with paper towels.  Season generously with salt and pepper.  Place the chicken in a 13 x 9-inch baking pan lined with aluminum foil.  Set aside.  If you prefer, you can truss the chicken.  I was kind of pressed for time, so I skipped that step.

In a medium bowl or saucepan, combine the melted butter and Valentina hot sauce. 

Generously brush the insides and outsides of chicken with the Valentina mixture.  Tuck the wings under the chicken to prevent burning. 

Toss the potatoes with the remaining Valentina mixture. Season generously with salt and pepper.

Arrange the potatoes in the baking pan, around the chicken.  Bake in oven at 450F until the skin has turned a nice golden brown.  Reduce oven temperature to 350F.  Cover baking pan with aluminum foil.  Bake for an additional 30 to 45 minutes or until the juices run clear when the chicken is pierced with a knife behind the thigh.  Remove the chicken from oven, but let sit covered for 10 minutes before serving.

Serve with Refried Beans, plenty of warm tortillas and a green salad.  Enjoy!!!