Time: 40 min.
Complexity: easily
Servings: 4

Spanish-style roast chicken with potatoes - a detailed recipe.

Ingredients:

• 700 g medium-sized potatoes, peeled and cut into 4 pieces
• 4 cloves garlic, crushed and coarsely chopped
• 2 tbsp. l. olive oil
• Coarse salt
• 700 g chicken meat (legs, remove skin and bones)
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp coarsely chopped fresh parsley
• 1 lemon, cut into 4 pieces
• Juice of 1 lemon
• 2 large or 3 medium red onions, cut into half rings

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, garlic, chicken, paprika, parsley, lemon, lemon juice, red onion

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Preparation:

Step 1
• Place a large cast-iron baking dish in the top rack of the oven and preheat to 250°C. In a large microwave-safe bowl, combine the potatoes, garlic, olive oil, 1 tablespoon water, and 1/2 teaspoon salt. Cover and microwave the potatoes until semi-cooked, about 8 minutes.
Step 2
• Beat the chicken, pat dry with a towel, and place in a bowl. Sprinkle the chicken with paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Add 2 tablespoons parsley and lemon juice, and stir. Let marinate for a while.
Step 3
• Remove the hot pan from the oven, add the potatoes, and spread them evenly over the entire surface. Sprinkle the potatoes with onion. Bake until the potatoes are crispy, about 12 minutes.
Step 4
• Then flip the potatoes over and place the chicken on top, pouring the marinade over them. Place the pan in the oven and continue baking until the potatoes are tender and the chicken is browned, about 12 more minutes. Remove the pan from the oven and sprinkle with parsley. Serve the baked potatoes and chicken with lemons.

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