A Family that Eats Together: Roasted Chicken and Potatoes Española
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features baked ginger chicken, beef bulgogi with pear dipping sauce, curried cream of tomato soup, broccoli rabe pesto with orechiette, and this easy and delicious Spanish-style roasted chicken.
This is super quick and easy recipe in which you throw everything into the baking dish and let it cook for 1 hour. The result is a terrific stress free dinner the whole family will love.
Servings: 4
Prep time: 10 minutes
Cook time: 1 hour
Ingredients
- 6 chicken thighs with bone and skin on
- 1 large red onion, sliced
- 8-10 small Yukon Gold potatoes, cubed in fourths
- 4 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp ground black pepper
- 2 tbsp extra virgin olive oil
- Meyer Lemon slices
Directions
- Preheat the oven to 425º.
- All the ingredients to a large baking dish. Mix them together with your hands so that the oil and seasonings thoroughly coat the chicken and potatoes. Organize the dish with the chicken on top, skin side up. The potatoes should be placed around the chicken and not under it. This ensures the potatoes get crisp and don’t steam cook.
- Place the baking dish in the oven and cook for 1 hour. The skin of the chicken should be brown and the potatoes should be caramelized and crisp.
- Garnish with Meyer lemon slices
