Spanish Chicken and Potato Roast
potatoes, chicken, onions, lemons, parsley, garlic, paprika
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
- Kosher salt
- 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
- 2 teaspoons smoked paprika
Freshly ground 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 for Spanish Chicken and Potato Roast Recipe
Read the full directions on Food Network