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Spanish Chicken and Potato Roast

Spanish Chicken and Potato Roast

Cooking during the week doesn’t need to be exhausting, right?

Here is a super easy recipe that takes less than an hour to make – and is healthy and delicious for the entire family! 

Technical issues again – new site – figuring it out- I truly am so sorry 

Ingredients

  • -1 1/2 lbs large Yukon gold potatoes, cut into 1 1/2 inch pieces
  • -4 cloves garlic, smashed and coarsely chopped
  • 2 tablespoons extra virgin olive oil

 

 

Directions

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 500°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.

Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.

Remove the hot baking dish from the oven; Scatter the onions on the 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 tablespoons parsley. Serve with lemon wedges.

 

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