Spanish Chicken and Potato Roast

4.3(170)

by Food Network Kitchen·published 2016-11-16

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European

Servings

4 servings

Total time

—

Calories / serving

452 kcal

Ingredients (10)

serves

1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch piecespotato
4 cloves garlic, smashed and coarsely choppedgarlic
2 tablespoons extra-virgin olive oilolive-oil
Kosher saltsalt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
2 teaspoons smoked paprikasmoked-paprika
Freshly ground pepperpepper
4 tablespoons roughly chopped fresh parsleyparsley
2 lemons (1 juiced, 1 cut into wedges)lemon
2 large or 3 medium red onions, halved and thinly slicedonion

Instructions (4 steps)

01Position 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.
02Meanwhile, 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.

04Flip 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.

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Not rich — missing servings, total time, or calories.