SPANISH ROASTED CHICKEN AND POTATOES
Serves 3
4 large potatoes large cut into 2 cm cubes
2-3 cloves garlic smashed and roughly chopped
2 tbsp olive oil
salt
8 pieces chicken (I used thighs and drumsticks)
2 tsp smoked paprika
freshly ground pepper
4 tbsp fresh parsley, roughly chopped
2 lemons 1 juiced, 1 cut into wedges and then each wedge halved
2 large red onions, halved and then cut into florets
Preheat oven to 180°C. Position a rack in the upper third of the oven.
Sprinkle the chicken portions with the smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice. Toss to coat and set aside. Leave to marinate for half hour at least.
Place a large baking dish or a rimmed baking sheet on the rack and allow to heat up.
Put the cut 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 and microwave 8 minutes to cook partially.
Carefully remove the hot baking dish from the oven. Carefully add the potatoes and spread in an even layer as this will sputter as it all hits the pan. Scatter the onions and lemon cut pieces on top. Roast until the potatoes start to brown, about 15 minutes.
Stir the potatoes and onions and lemon pieces and lay the chicken pieces on top, adding any accumulated juices from the bowl. Cover with foil and return to oven and roast about 15 minutes.
Uncover and roast for a further 20 minutes or until chicken cooked through.
Serve with rice or crispy bread.
Photo and recipe posted by Angela Landsberg
