Spanish Chicken and Potatoes
Spanish Chicken and Potatoes - crazy delicious one-pot Spanish chicken and potatoes bake with onions, garlic, and paprika. So good!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs (750g) chicken thighs
- salt
- ground black pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 tablespoons lemon juice
- 1 tablespoon parsley leaves (chopped )
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 4 oz (120g) red onion (half an onion, sliced)
- 8 oz(230g) baby potatoes (cut into halves)
- 1/4 teaspoon salt (or to taste)
- 1 teaspoon brown sugar
Instructions
- 1
Preheat the oven to 400°F (207°C).
- 2
Rinse the chicken thighs with cold water and pat them dry with paper towels. Season both sides with salt, pepper, and paprika. Transfer the chicken to a large bowl and add the lemon juice and parsley.
- 3
Heat a skillet and add a little oil. Pan-sear both sides of the chicken until nicely browned (but not cooked through). Remove the chicken and set aside. Add the remaining oil to the skillet and sauté the garlic and onions until the onions are slightly softened.
- 4
Add the potatoes, salt, and brown sugar, stirring to combine well. Transfer the chicken (along with any juices that have seeped out) into the skillet, arranging it between the potatoes and onions.
- 5
Bake the chicken and potatoes in the lower third of the oven for 30-40 minutes, or until the potatoes are cooked through. Serve immediately.