Lately, I seem to have a thing for paprika. Gone are the days when I thought it's sole purpose was to fancy up a deviled egg or make the tuna noodle look a little less...tuna noodley. I really dig the stuff now so when I see a recipe that flaunts it, I'm in. Last night I made Spanish Chicken and Potato Roast from my trusty Food TV Magazine. It was really easy and had a weekend feel on a busy week night. I followed the recipe and did not make any changes (well, I used bone in chicken thighs instead of boneless but all that did was make it take a lot longer to cook!). I'm not sure if I'm becoming salt sensitive or what but this did seem a tad salty so next time I will be cutting back.
Spanish Chicken and Potato Roast (Food TV Magazine)
1 1/2 lbs Yukon gold potatoes, cut into 1 1/2 inch pieces
4 cloves garlic, smashed and coarsely chopped
2 Tbs extra-virgin olive oil
1 1/2 lbs boneless, skinless chicken thighs (5-6 thighs)
2 tsps paprika
Freshly ground pepper
4 Tbs roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 med red onions, halved and thinly sliced
Position a rack in the upper third of the oven. Place a large cast- iron skillet or baking dish on the rack and pre-heat to 500. Put the potatoes, garlic, olive oil, 1 Tbs water and 1/2 tsp salt (I'd do less) in a microwave safe dish and toss to coat. Cover with plastic wrap, pierce in a few places with a knife and microwave for 8 min.
Meanwhile pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt and 1/2 tsp pepper. Add 2 Tbs parsley and the lemon juice; toss to coat. Set aside.
Remove the hot pan from the oven and Carefully add the potatoes and spread into an even layer. Scatter onions on top, roast until they start to brown, about 12 min.
Flip the potatoes and lay the chicken pieces on top, adding any juices from the bowl. Return to the oven and roast until the chicken is cooked through, about 12-15 more min. Remove from oven and top with remaining parsley and serve with lemon wedges.