When I was maybe 8 or 9 years old, if I ever felt a little “nauseous,” or a bit sick to my stomach, I would ask myself if I wanted a bacon, lettuce and tomato sandwich. If I didn’t want one, I knew I was sick.

But my preference these days are tuna, turkey or chicken sandwiches.

Tuna I could eat every day but there is that problem with mercury. Instead, I make a roast chicken just so I can have chicken sandwiches for days.

So when I saw an entire feature on chicken in the new Bon Appetit, I tried the one below, since I had every single ingredient. It was great and the leftover chicken will be one amazing sandwich.

Chile-and-Citrus-Rubbed Chicken with Potatoes

From Bon Appetit. April 2019, page 81

3 1/2 pound to 4 pound chicken

Kosher or sea salt

1 tablespoon coriander seeds

1 tablespoon fennel seeds

Zest of 1 small orange and 1 small lemon

1/4 cup extra-virgin olive oil

1 tablespoon mild red pepper flakes (like Aleppo-style)

1 tablespoon smoked paprika

3/4 cup low-sodium chicken broth (I now use Better Than Bouillon)

1/2 cup dry white wine

1 tablespoon tomato paste

4 garlic cloves, crushed

2 pounds medium Yukon Gold potatoes, peeled

2 tablespoons finely chopped parsley

Pat chicken dry with paper towels and season generously inside and out with salt. Place on rimmed baking sheet and let sit 1 hour at room temperature.

Preheat oven to 425 degrees. Coarsley grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to small bowl and add zests, oil, pepper flakes and paprika; mix well. Pat chicken dry, then rub all over with spiced oil.

Whisk broth, wine and tomato paste in a cast-iron skillet or 3-quart enameled cast-iron baking dish to combine. Place chicken in center and scatter garlic cloves around.

Roast chicken, turning halfway through and adding an additional 1/4 cup water, if pan seems dry, until chicken is golden brown and instant-read thermometer inserted into the thickest part of breast registers 155 degrees, 50 to 60 minutes (temperature will climb to 160 degrees as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.

Meanwhile, strain liquid left in pan through fine-mesh sieve into a heatproof measuring cup or bowl; discard anything in sieve. Taste, season sauce with salt, if needed. Set aside.

Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25 minutes.

Drain and transfer potatoes back into pan.

Cut potatoes into large pieces. Pour reserved sauce over potatoes. Add parsley, season with salt and gently toss to combine. Place chicken on a platter and serve potatoes alongside.

Lee White lives in Groton. She can be reached at leeawhite@aol.com.