Place the chicken in a zip-top bag. To the bag, add 1 cup coconut milk, 2 cups chicken broth, 1 chopped Serrano pepper, 10 chopped basil leaves, the juice of 1 lime and 1 teaspoon salt. Seal the bag and place on a sheet pan (breast side down). Marinade in the fridge overnight or all day while you’re at work.

Preheat the oven to 425F degrees.

Remove the chicken from the brine and pat dry with paper towels. Place in a large skillet or baking dish. Sprinkle inside and out with 1 teaspoon salt, 1 teaspoon smoked paprika and ½ teaspoon black pepper. Slice 1 Serrano pepper in half and place in the cavity with 10 basil leaves. Let set at room temperature for 30 minutes.

Place in a 425-degree oven and roast for one hour. Remove from oven and let rest.

Just before serving, squeeze juice from 1 lime over the chicken and carve.

While the chicken is cooking, prepare the potatoes. Peel and cube and boil in salted water until tender.

Remove the potatoes from the pan. Pour out the water and add 3 tablespoons butter, the remaining coconut milk (about ¾ cup), ½ cup chicken broth, 1 Serrano pepper cut in half, 10 basil leaves and 1 teaspoon salt. Heat over low heat to steep the flavors for 5-10 minutes.

Remove the pepper and basil and add the cooked potatoes to the pan. Mash until smooth. Serve with the chicken.