Spanish Chicken and Potato Roast

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
  • 4 cloves garlic, smashed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
  • 2 teaspoons smoked paprika
  • Freshly ground pepper
  • 4 tablespoons roughly chopped fresh parsley
  • 2 lemons (1 juiced, 1 cut into wedges)
  • 2 large or 3 medium red onions, halved and thinly sliced
Directions
  • Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.

  • Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.

  • Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.

  • Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

  • Per serving: Calories 452; Fat 14 g (Saturated 3 g); Cholesterol 141 mg; Sodium 882 mg; Carbohydrate 41 g; Fiber 4 g; Protein 39 g

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Weeknight Dinners: Spring