Photo: Spanish Chicken and Potato Roast Recipe
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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By M.L
Chicago, 52
on May 07, 2013
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This was a very yummy, week-night meal. The prep took me way longer than 5 minutes though (cutting potatoes, chopping garlic, chopping parsley, slicing the onion, juicing the lemon, etc. probably took about 15 minutes. I did cut down on the onions, but they were so delicious when cooked that I almost wished I hadn't. Smoked paprika was new for me, but I found it subtle and perfect. I think the lemons/juice are the main reason this dish tastes light and fresh and not heavy. NOTE: I must have messed up with my temperatures because after I took my cast iron dish out of the hot oven and put the potatoes in them, the potatoes started sizzling and my enameled cast iron cracked! Not sure what went wrong, but it was most definitely my fault. Anyways, I transferred the potatoes to another dish that had not been sitting in the hot oven and it was fine. Unlike others, my chicken cooked in about 12-15 minutes at 500 degrees. Definitely try this!
By carrie.rowley_1...
Temecula, CA
on May 07, 2013
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Excellent!! I made a few changes....1 I didn't microwave - I just roasted the potatoes and onion mixture for 30 mins before adding the chicken. 2 I left out the lemon slices (too many reviews said the lemon was over powering with the slices. 3 Right before adding the chicken, I added 1 cup of hot water (before that there was no moister left in the pan from roasting the potatoes. It needed 20 mins (not 12 to cook completely. It came out very good and my family loved it.
By tobstercat
on May 02, 2013
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I followed the recipe exactly, I only chopped up two red onions though. I also didn't use parsley and I added some italian seasonings to the potatoes and onions before putting the chicken on top. I did buy boneless skinless chicken breast instead of thighs and it turned out amazing! I just had to cook it for an extra 10-12 minutes, but it was definitely worth it! Everyone should try this recipe, it's delicious & could last for a few days for dinner !
Read all 91 reviews