Pollo Rostizado con Naranja y Chile de Árbol Orange and Chile Roast Chicken

Ingredients

• 5 dried chiles de árbol, finely chopped, or 1 tsp. crushed red pepper flakes
• 3 garlic cloves, finely chopped
• Zest of 1 orange
• 1 cup fresh orange juice (from about 3 medium oranges)
• ¼ cup extra-virgin olive oil
• 2 Tbsp. pure maple syrup
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. crushed dried rosemary
• 2 Tbsp. plus 1 tsp. Diamond Crystal or 1 Tbsp. plus 1 tsp. Morton kosher salt, divided
• 1½ tsp. freshly ground pepper
• 3½–4-lb. skin-on, bone-in chicken thighs, drumsticks, and/or breasts, breast halved crosswise, or one 3½–4-lb. whole chicken, cut into 10 pieces, breasts halved crosswise, wing tips removed
• 1½ lb. baby Yukon Gold or other waxy potatoes, scrubbed, cut into ½" pieces
• 1 lb. carrots (about 7 medium), peeled, cut into ¾" pieces
• 1 Tbsp. unsalted butter, room temperature, or extra-virgin olive oil
• Steamed rice (for serving; optional)

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