Dry Rubbed and Roasted Chicken with Potatoes and Olives

A recipe inspired by the flavors of Spain. Plus, a punchy salad.

Spain has a long history of being conquered or occupied by many of its nearby neighbors and their influence is seen all over the country in the language, art, architecture, and food. The legacy of Moors — Muslim people of North African descent — is no exception. They ruled Spain for centuries, and they brought with them ingredients, spices, and cooking techniques that are still deeply ingrained in Spanish cuisine.

On our recent trip, we came across Pintxos Morunos, marinated skewers of meat served at local bars in Logroñ and Bilbao that were deeply spiced and nicely charred. With a little more research, I realized there isn’t one single version for the spice rub used on these pintxos. At Bar Tío Agus in Logroño, they leaned a little more garlicky whereas at El Pintxito in Bilbao, the skewers were made with lamb and were more earthy. Usually there’s paprika, often times there’s cumin and coriander, and sometimes there’s turmeric and dried herbs.

Since we’re out of grilling season in the Northeast, I wanted to take these flavors and use them in a way that’s more warming for the fall and winter. A dry rub imparted flavors better than the marinade I tested, and the addition of potatoes and olives seemed fitting considering their ubiquity in Spain. Even with a bit of time set aside for the rub to do its thing, this dish comes together quickly enough to be a very good weeknight meal. I highly recommend serving this with a Spanish Garnacha.

Dry Rubbed and Roasted Chicken with Potatoes

I tried a few variations of rubs and marinades, and this version has the best balance of smokey, earthy, and herby. Pair with the punchy bitter greens salad for a near perfect meal.