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Fay Stout | all galleries >> Galleries >> My Recipe Box > Spanish Chicken and Potato Roast
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Spanish Chicken and Potato Roast

1 1/2 lb. YUKON GOLD POTATOES or FINGERLING POTATOES
4 cloves GARLIC, smashed and coarsely chopped
2 Tbsp. extra-virgin OLIVE OIL
Kosher SALT
1-1/2 lb. SKINLESS,BONELESS CHICKEN THIGHS
2 tsp. SMOKED PAPRIKA
Freshly ground PEPPER
4 Tbsp. PARSLEY, roughly chopped
2 LEMONS, (1 juiced and 1 cut into wedges)
2 large RED ONIONS, halved and thinly sliced

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 500F.

Put the potatoes, garlic, olive oil, 1 Tbsp. water and 1/2 tsp.salt in a large microwave-safe dish and toss to coat.
Cover with plastic wrap. Pierce the plastic in a few places with a knife.
Microwave 8 minutes until partially cooked.

Meanwhile, pat the chicken dry and transfer to a bowl.
Sprinkle with paprika, 1 tsp. salt and 1/2 tsp. pepper.
Add 2 Tbsp. parsley and the lemon juice; toss to coat and set aside to marinate.

Remove the hot baking dish from the oven and 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 Tbsp. parlsey.
Serve with the lemon wedges.

Serves 4

Canon EOS 5D Mark II
1/40s f/5.6 at 67.0mm iso5000 full exif

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