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| Spanish Chicken Pot Roast |
I LOVED this recipe. The chicken in it was so amazing. Typically I would eat all the vegetables and starches in a recipe like this and a few pieces of the chicken, but I loved all of this, especially the chicken. Obviously, I highly suggest this recipe. I would make it every week, for real. Make it...you'll understand.
And just FYI...I altered the original recipe from my Food Network magazine. They wanted chicken thighs instead of breasts, but I don't eat those. I also threw in some broccoli cause I had some that needed to be eaten.
Ingredients:
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
1 1/2 pounds skinless, boneless chicken breasts
2 teaspoons smoked paprika
Salt and 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:
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, cut chicken into chunks and place into 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. 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.
