Spanish Chicken and Potato Roast

Ingredients

• 4 tablespoons parsley fresh roughly chopped
• 4 cloves garlic smashed coarsely chopped
• 4 servings kosher salt 
• 2  lemons juiced cut into wedges)
• 2 tablespoons olive oil extra-virgin
• 4 servings pepper freshly ground
• 3 medium onions red halved thinly sliced
• 1.5 pounds chicken thighs boneless skinless (5 to 6 thighs)
• 2 teaspoons paprika smoked
• 1.5 pounds yukon gold potatoes cut into 1 1/2-inch pieces

Equipment

• bowl
• baking sheet
• oven
• knife
• plastic wrap
• baking pan
• microwave

Directions

1. Position a rack in the upper third of the oven.
2. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F.
3. 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.
4. Meanwhile, pat the chicken dry and transfer to a bowl.
5. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
6. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.
7. Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
8. Flip the potatoes and 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.
9. Remove from the oven and top with the remaining 2 tablespoons parsley.
10. Serve with the lemon wedges.
11. Photograph by Antonis Achilleos