Spanish Chicken and Potato Roast
This recipe creates a flavorful Spanish-style chicken and potato roast. It combines skinless chicken thighs, Yukon gold potatoes, red onions, and garlic seasoned with smoked paprika and lemon, roasted at a high temperature for a quick, easy one-pan meal.
Equipment
- 1 Baking Dish (cast iron or rimmed)
- 1 Microwave-Safe Baking Dish
- 1 Large Bowl For seasoning chicken
- 1 Knife For cutting vegetables and piercing plastic wrap
- 1 Cutting Board
Ingredients
Main
- 1 1/2 pounds large Yukon gold potatoes cut into 1 1/2-inch pieces
- 4 cloves garlic smashed and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 1/2 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
Instructions
- 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 degrees 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 the 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; 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 tablespoons parsley. Serve with the lemon wedges.
Notes
The high temperature (500°F) promotes excellent browning; monitor closely, especially the onions, to prevent burning. Pre-cooking potatoes in the microwave saves time and ensures they are tender when the chicken finishes. For added depth of flavor, consider bone-in, skin-on chicken thighs, adjusting cook time slightly. Ensure chicken is well-patted dry for better caramelization.