Name: Spanish Chicken with Potato Roast
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Ingredients: 1.5 pounds large Yukon gold potatoes, cut into 1½-inch pieces; 4 cloves garlic, smashed and coarsely chopped; 2 tablespoons extra-virgin olive oil; 1.5 pounds skinless, boneless chicken thighs (5 to 6 thighs); 2 teaspoons smoked paprika; 1 tablespoon Kosher salt; 0.5 teaspoon freshly ground pepper; 4 tablespoons roughly chopped fresh parsley; 2 lemons (1 juiced, 1 cut into wedges); 2 large or 3 medium red onions, halved and thinly sliced

Spanish Chicken with Potato Roast is more than just a meal; it’s a symphony of flavors that invites you to gather around the dinner table. The tender chicken thighs beautifully infused with smoked paprika, combined with the crispy yet fluffy Yukon gold potatoes, create a dish that satiates both the hunger and the soul.

This recipe captures the essence of Spanish cuisine, where simple ingredients blend harmoniously to make something truly special. With its vibrant colors and tantalizing aromas, Spanish Chicken with Potato Roast is suitable for a weeknight dinner or a festive gathering. Each bite brings a delightful medley of flavors, prompting compliments around the table. Not only is this dish delicious, but it’s also an effortless choice that requires minimal hands-on time, allowing you to spend more moments enjoying the company of loved ones.

Why make this recipe

Spanish Chicken with Potato Roast is a dish that embodies comfort and satisfaction. The smoky undertones of paprika alongside the freshness of lemon and herbs create a delicious balance that is hard to resist. This recipe is versatile, as it allows for adjustments in seasoning or the addition of different vegetables, accommodating various tastes and preferences. Whether you’re hosting a family dinner, looking for a special recipe to impress guests, or just craving a hearty meal, this dish fits the occasion perfectly.

Moreover, the process of cooking this Spanish Chicken gives you a chance to become familiar with rich culinary traditions. The technique of roasting not only enhances the flavors but also provides a delightful texture to the chicken and potatoes. As you witness the transformation of basic ingredients into a sumptuous meal, you’ll appreciate the simplicity and art of cooking.

How to make Spanish Chicken with Potato Roast

Creating Spanish Chicken with Potato Roast involves a relatively straightforward, yet rewarding process. It begins with the preparation of the ingredients, setting the stage for a flavorful outcome. The Yukon gold potatoes, known for their creamy texture, are cut into generous pieces to hold up during the roasting process. Pairing them with garlic ensures that this foundational layer bursts with flavor as it cooks.

Next, the chicken thighs are tossed with smoked paprika, salt, pepper, parsley, and lemon juice. This mixture permeates the meat, infusing it with flavor and tenderness, crucial for achieving the perfect roast. It’s important to allow the chicken to marinate for a short while, enhancing the dish’s depth and richness.

As you reach the roasting stage, a hot baking dish becomes essential for achieving that coveted crispy exterior on the chicken and potatoes. The high temperature not only seals in moisture but also caramelizes the edges, providing an appealing texture and beautiful color. Flipping the potatoes mid-cooking allows for even browning, marrying elements of both taste and presentation.

Finally, garnishing with fresh parsley and serving with lemon wedges adds a refreshing contrast to the hearty flavors. This dish is best enjoyed hot out of the oven, where the aroma fills the space, enticing everyone to gather around the table.

Ingredients

1½ pounds large Yukon gold potatoes, cut into 1½-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1½ pounds skinless, boneless chicken thighs (5 to 6 thighs)
2 teaspoons smoked paprika
Freshly ground pepper
4 tablespoons roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 medium red onions, halved and thinly sliced

Directions

Place a rack in the upper third of the oven. Put a large cast-iron baking dish or rimmed baking sheet on the rack and preheat to 500°F (260°C).
In a microwave-safe dish, toss potatoes and garlic with olive oil, 1 tbsp water, and ½ tsp salt. Cover with plastic wrap, pierce a few holes, and microwave 8 minutes to partially cook.
Pat the chicken dry. Toss with paprika, 1 tsp salt, ½ tsp pepper, 2 tbsp parsley, and lemon juice; set aside.
Carefully remove the hot baking dish from the oven. Add the potatoes, spread evenly, and scatter the onions on top. Roast until the potatoes begin browning, about 12 minutes.
Flip the potatoes, place the chicken on top (including any juices), and roast until the potatoes are tender and chicken is cooked through, about 12 minutes more.
Top with the remaining 2 tbsp parsley and serve with lemon wedges.

Time Breakdown

• Preparation Time: 15 minutes
• Cooking Time: 24 minutes
• Total Time: 39 minutes
• Servings: 4

How to serve Spanish Chicken with Potato Roast

Spanish Chicken with Potato Roast is best served immediately after cooking to enjoy the crispy textures and vibrant flavors at their peak. Plate the potatoes and chicken, making sure to spoon any delicious drippings from the baking dish over the top. A garnish of fresh parsley not only enhances the visual appeal but also provides a lively pop of flavor. Offer lemon wedges on the side; a squeeze of fresh lemon juice elevates the dish, adding brightness and balancing the savory components.

Complement this meal with a crisp side salad drizzled with olive oil and vinegar for a refreshing counterpoint. A glass of chilled white wine or sangria pairs beautifully, enhancing the Spanish culinary experience. This recipe is perfect for family gatherings or entertaining friends, ensuring everyone leaves the table satisfied.

How to store Spanish Chicken with Potato Roast

To store leftovers of Spanish Chicken with Potato Roast, allow the dish to cool completely before transferring it into airtight containers. Properly cooled, this dish can be stored in the refrigerator for up to three days. When reheating, aim to do so in an oven to retain the crispiness of the potatoes and the chicken skin. Preheat the oven to 350°F (175°C) and reheat for about 15-20 minutes, or until heated through. This method preserves the flavors and textures that make this dish so delightful.

For longer storage, consider freezing the chicken and potatoes. Place portions in freezer-safe containers or bags, attempting to remove as much air as possible from the bags to prevent freezer burn. When stored this way, the dish can last up to three months. When ready to enjoy again, thaw in the refrigerator overnight and reheat as mentioned before.

Tips to make Spanish Chicken with Potato Roast

For those looking to elevate their Spanish Chicken with Potato Roast experience, consider marinating the chicken thighs a few hours ahead or even overnight. This allows the flavors to deeply penetrate the meat, resulting in enhanced taste and tenderness. When it comes to potatoes, embrace a variety of shapes for visual interest; using different colored potatoes or adding sweet potatoes can create a stunning presentation.

Feel free to experiment with additional herbs such as thyme or rosemary for a different aromatic profile. For an extra kick, a pinch of cayenne pepper mixed in with the spices can add depth. It’s also worth noting that the cooking time may vary depending on the size of your chicken pieces and potatoes; adjusting accordingly will ensure optimal doneness.

Variation

No major variations, but you can adjust seasonings to taste.

Nutritional Information (Per Serving)

• Calories: 460 kcal
• Protein: 30 g
• Carbohydrates: 35 g
• Fat: 20 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 620 mg

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts can be used, but they may dry out more easily; ensure not to overcook.

Q: What can I do if I don’t have smoked paprika?
A: You can substitute regular paprika and add a small amount of cayenne or chipotle powder for smokiness.

Q: Can I add other vegetables to the roast?
A: Absolutely! Bell peppers, zucchini, or carrots can be wonderful additions that cook well with the chicken and potatoes.