Spanish Chicken and Potato Roast

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This recipe was great. Followed it exactly, and everything came out wonderful! I added a little cayenne and chile pepper, as I did not have smoked paprika; If I did, I wouldn't have changed a thing. Delish!

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I made this as written, adjusting the cooking time to bit longer. It was an easy and delicious weeknight meal and a great use for the bottle of smoked paprika I need to use. I will be making this again.

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I decided to make this dish last night. I decided to use boneless skinless chicken tenders instead. Also inside of smoke paprika i used regular paprika (i didn't have smoke paprika-- i used a little chilli power instead...

Also I seasoned my potatoes a little more when I roasted them in the oven...

Overall the dish was really good and full of favor... I think we will definitely make this again

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It took a long time for the chicken to cook, but it was pretty good. I would suggest with chicken breast not thighs

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This was a pretty good dish i only used one onion though would make again

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I made this recipe exactly as written - it was okay but just okay. So - I tweaked it this way and now it's great: First I down sized it for two people; I used 2 large chicken breasts instead of chicken thighs. Also, I butterflied my chicken breasts. Also instead of using just paprika (which my husband is not a big fan of I used instead 3 tsp Emeril’s Creole Seasoning Essence. I used 2-3 medium russet potatoes cut in 1” pieces and I added 1 - 2 medium carrots chopped in 1/2" pieces. I transferred the nuked potatoes and carrot mixture to the preheated baking dish in the oven. When that had roasted in the oven for 8 minutes of the 12 - 15 minutes, I added the onions. I placed the chicken on top and roasted the dish for 20 minutes. Half way through, I turned the chicken breasts over. That way both sides were nicely browned. My husband loves this dish now.

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We used spicy paprika and it all ended up great! The juiciest chicken I have ever had and I will make it again, for sure!

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Easy and absolutely wonderful. This will be a regular. I didn't change a thing.

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This recipe was good. Five-hundred degrees was more than my smoke alarm could take, so I cooked this at around 450. It took about fifteen minutes longer than anticipated for the chicken to cook, but the potatoes and onions survived the extra cooking time without any trouble. I added frozen peas for the last fifteen minutes. We will be making this again.

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This was a very easy dish to make and it tastes great! We've added it to our list of keepers.