Spanish Chicken with Potato Roast
A flavorful dish featuring tender chicken thighs infused with smoked paprika and crispy Yukon gold potatoes, perfect for any gathering.
Ingredients
For the Potatoes and Chicken
- 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
Instructions
Preparation
- 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 for 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.
Roasting
- 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.
Serving
- Top with the remaining 2 tbsp parsley and serve with lemon wedges.
Notes
Serve immediately for the best texture and flavor. Pair with a crisp side salad and a glass of white wine or sangria.