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Spanish Chicken and Potato Roast Recipe

Spanish Chicken and Potato Roast

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 11-20 of 91

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  • on March 18, 2013

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    Learning from other posts, I reduced the amount of onions (and thankful that I did and added the chicken as a top layer when I started to roast the potatoes to allow the chicken to cook longer (again, thankful that I did. The recipe is tasty but the chicken began making a mess of the oven in less than 15 minutes of roasting at 500 degrees. I lowered the temperature to 450 to finish off the bake time for a total of 25 minutes.Today, I'll clean the oven.

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  • on March 17, 2013

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    Excellent! Super fast and super easy. By using a cast iron dutch oven it definately cooked very fast. My husband and son both loved this dinner. I did add a little bit of olive oil to the top of the chicken just to add a bit more moisture. Love it!

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  • on March 17, 2013

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    Well I don't know what to think because my chicken thighs didnt cook in 13 minutes which is ridiculous to expect!!!! Very raw... Putting it bak 10 minutes... This takes easily 1 hour! False advertisement!

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  • on March 17, 2013

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    Very tasty - and much healthier way to cook the potatoes than the last recipe I tried which used a lot of butter. I used 1/2 pound chicken thighs and 1 lb chicken breasts. They were on the thicker side so I needed to leave the chicken in the oven another 10 minutes before it was fully cooked.

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  • on March 17, 2013

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    Fantastic! I made this recipe as per original instructions and turned out fabulous! I didn't need to add anymore cooking time to the chicken. If i did so, it would have turned out dry. The thighs were not the biggest ones I have seen, so i believe the 12 minutes in 500 degrees was just enough. Perhaps marinating for longer would have given chicken more flavor, or adding some other type of spice to it. But otherwise very yummy recipe, will be making it again.

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  • on March 14, 2013

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    This could not have been an easier weeknight dinner. My boyfriend raved about it, and he is super picky! One thing I changed is that I didn't pre-roast the potatoes for 15 minutes like the recipe says, because the yukon gold potatoes I bought were only about 1 1/14 inches in diameter. I just roasted the halved potatoes and chicken together in the hot cast iron skillet for about 20 minutes. Also, I suggest throwing the lemon wedges on top of the roast while in the oven, to preserve the juiciness of the chicken. And definitely use the red onion, it is a better flavor than yellow.

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  • on March 13, 2013

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    I marinadiated the chicken in Italian salad dressing the night before.. It turned out tender and delicious!

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  • on March 13, 2013

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    I am an experienced cook who likes fancy and tasty. I just made this for my husband's birthday and it was one of the best recipes ever. You must use real Spanish piementon, but the sum is MUCH greater than the parts. Best use of skinless, boneless thighs ever.

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  • on March 13, 2013

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    Very tasty! Like other viewers I added carrots with the potatoes in the oven and only one large red onion. I was able to marinate my chicken in the seasonings and lemon juice for a few hours. The flavor was phenomenal. I cooked the potatoes for about 8 mins in the microwave then about 6 mins or so before adding the chicken in the oven. The chicken cooked for about 20 minutes.

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  • on March 12, 2013

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    Although I did make a few changes to fit my husbands palate - went light on the lemon and added a splash of red wine that I already had opened. I used 8 skinless boneless but think next time I will use the skin on bone in.
    We really enjoyed it! I did find that it was a lot of potatoes but my husband is happy for the leftovers at lunch tomorrow.

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