Spanish Chicken and Potato Roast
~ adapted from FN ~
Position rack in upper third of oven. Place a large baking dish or oven-proof skillet in the oven to preheat to 500 degrees. Leave dish in the oven while preparing recipe.
In a large microwave-proof dish, combine 1 1/2 pounds Yukon gold potatoes (or Yukon gold fingerlings) cut in 1 1/2-inch chunks. Add 4 cloves garlic, smashed and coarsely chopped; 2 tablespoons extra-virgin olive oil, 1 tablespoon water, and 1/2 teaspoon salt. Toss to coat. Cover with plastic wrap, cut several ventilation gashes in the plastic, and microwave for 8 minutes to partially cook.
Wash and remove skin of 5 or 6 chicken thighs. Pat-dry with a kitchen towel. Combine together 2 teaspoons smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Evenly sprinkle seasoning mixture over both sides of each thigh.
Coarsely chop or tear flat-leaf parsley, adding 2 tablespoons into
the juice of 1 lemon. Pour mixture over the chicken, coat both sides with the juice and all the seasonings combined. Set aside to marinate.
Remove hot pan, skillet or dish from the oven– Evenly spread potatoes, then 2 sliced purple onions over the potatoes. Roast for 12 minutes.
Stir potatoes and onions, lay chicken, and add accumulated juices. Return to the oven;
cook 12 to 20 minutes. Top with 2 tablespoons fresh parsley and chicken wedges.
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