Is this spicy? Yes, it has a good kick! You'll love this chicken if you love super flavorful & spicy food. (You can cut down on the number of peppers or de-seed them before chopping, too, if you want to tone things down for your own family's tastes.)
I hate chopping jalapeños, don’t you? So as usual, I just used a mini food chopper to make chopping the peppers a breeze! This is five fat peppers, cut into big chunks and then chopped.
Put your minced peppers in a bowl (or just use the bowl of the food chopper!). Add olive oil, fresh squeezed lime juice, garlic, and Kosher salt, and mix.
Place your chicken on the rack of a large roasting pan.
Use about half of the chile-lime mixture and tuck underneath the skin on each piece, then spoon the rest over the top of the chicken.
Cut six medium-sized russet potatoes into chunks and put in a bowl.
In a separate bowl, mix 1 tsp minced garlic, 1/2 tsp Kosher salt, 2 Tbsp olive oil, juice of one small lime, and 1 tsp chili powder.
Add to potatoes and toss to coat.
Tuck your potatoes under the rack and around chicken.
Bake on the middle oven rack at 400 for 55 minutes, or until chicken hits 165 degrees/juices run clear.
If some of your potatoes aren't quite done at that point, remove the chicken and the rack and give them another 15 minutes or so.
Notes
Roasted chile lime chicken and potatoes is naturally gluten free and dairy free.