Spanish Chicken and Potato Roast

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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!

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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.

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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 !

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I made a few modifications to this recipe, used red chilli powder instead of paprika, used liberal amounts of parsley, a tsp of cumin powder and tried to sear the chicken (I don't recommend doing it next time and since I wasn't paying attention landed up cooking it a little longer than I should have.
The outcome was a very flavorful dish; however I would have liked a little bit more of sauce and a juicier chicken (if only I had followed the instruction ! and forgotten the timer!.

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This was easy and tasty! I substituted sweet potatoes to make it a little healthier and they worked well. Will make again (maybe with fewer onions!

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It was fresh, filling and inexpensive. Easy one pot sort of recipe. My kids, ages 7 & 5 ate it until the whole dish was gone. Although it was fine, I will be adding more seasoning the next time I make it.

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The only changes I made was a pound of baby carrots, chicken broth instead of water and cooked it in a covered cast iron Dutch oven. Also doubling ingredients since I cooked a larger batch and I thought it looked smelled and tasted great. Super easy barely and clean up and was great. Some people forget in the reviews that if you don't buy quality ingredients it won't have a quality taste. It might cost an extra 3-5 bucks but worth it to me when buying meats, spices and veggies. Will cook again

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Honestly the flavor was very STRONG. That doesn't mean good--it was way over the top with the lemon. Also the paprika did not taste right. The chicken was edible, the onions were ok, the potatoes were yucky. Also, double the cooking time. It was not worth it. Not making this ever again.

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My husband and I thought it was delicious..he would of liked a tad more lemon so I will keep it mind for the next time. This one is a keeper and very easy!!

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This was great. I improvised and used bone-in chicken thighs. I browned them while I microwaved my potatoes. I used 1 large red onion and removed the chicken from the pan and put in the potatoes and onion and stirred everything, then placed the chicken on top. I baked it for 30 minutes at 450 and the chicken was cooked through and juicy. I squeezed lemon juice over the skillet instead of rubbing it on the chicken in the first step. I also seasoned with marjoram and the flavors were good. The juice of one entire lemon was a bit much, as it made it a bit too acidic, so I''d probably use half the lemon next time.