Chili Garlic Rub Chicken, Salt and Vinegar Potatoes and Zucchini

Combine all of the ingredients in a blender, bullet blender, or even a food processor. Pulse until its mostly smooth.

Place the chicken in a large bowl and pour marinade over the top. Turn to coat well. Line a baking sheet and arrange the chicken in one layer, place in the top third of the oven and time for about 14 minutes.

Scrub the potatoes well and place them on a work surface. Cut them in half lengthwise, then in half again making 4 pieces. Turn them 90 degrees and slice across the sticks you’ve just made turning the potatoes into thin triangular wedges. Aim for about ¼” thick.

Toss the cut potatoes on lined baking sheet with the Tablespoon of canola oil and 1 teaspoon of salt. Once evenly coated, spread them evenly out on the sheet. Place in the bottom third of the oven and roast for 8 minutes. After 8 minutes you’ll stir and add the zucchini, so chop that now.

Slice the zucchini into large chunks - we like to use a roll cut. Cut a 1.5” piece of the bottom on a drastic angle. Then roll the zucchini toward to until the cut side faces up, then slice again through the cut face, on an angle. Roll, slice through cut face, roll, slice, repeat until you only have a tiny stem end left.

Add zucchini to the pan with the potatoes after they’ve cooked for 8 minutes. You can either move them to the side to keep zucchini separate, or just scatter them over the top of the potatoes.
Cook for another 5-6 minutes.

Check the chicken at 14 minutes, depending on the thickness it, may be done or require up to another 5 minutes.

When chicken is cooked through, remove from oven. Slice it if you don’t have 1 piece per person then divide the pieces evenly. When the potatoes are done, toss the hot tray with ½ teaspoon cider vinegar and a pinch of fancy sea salt. Serve with potatoes and zucchini. Garnish with large torn leaves of basil.