Monday, March 5, 2012
Spanish Potato & Chicken Roast
2lbs Yukon golds, cut into even chunks
4 cloves garlic coarsely chopped
2 tbs extra virgin
2 lemons - 1 juiced, 1 for garnish
4 Chicken breasts cut into 3rds
2 tsp smoked paprika (I used regular the first i made this and couldnt tell)
4 tbs rough chopped parsley
1/2 large red onion, thinly sliced (you can add for if you like onion)
1. Preheat oven to 500 and put a large baking dish in to preheat. Meanwhile, mix potatoes, garlic, extra virgin, 1 tsp water and 1/2 tsp salt in a microwave safe bowl, toss. cover with plastic wrap and pierce. Cook in microwave for 8 minutes.
2. In another bowl combine chicken, paprika, 1 tsp salt, 1/2 tsp pepper, 2 tbs parsley and juice of one lemon, toss to coat.
3. Take baking dish out of oven and carefully put the potatoes in an even layer. Scatter onions on top. Return to oven for 12 minutes.
4. Flip the potatoes, add the chicken and juices from the bowl. Cook another 12 minutes. Remove from the oven and flip your chicken. Cook another 10 minutes or until done all the way through.
I served this with roasted asparagus the first time and steamed mixed veggies the second time .