Spanish Chicken and Potatoes
Ingredients
The chicken
-
1½
lbs
chicken thighs
-
to taste
none
salt
-
to taste
none
ground black pepper
-
½
teaspoon
smoked paprika
-
1½
tablespoons
lemon juice
-
1
tablespoon
parsley leaves, chopped
-
2
tablespoons
olive oil
-
4
cloves
garlic, minced
-
4
oz
red onion, sliced
The potatoes
-
8
oz
baby potatoes, cut into halves
-
¼
teaspoon
salt
-
1
teaspoon
brown sugar
Instructions
- Preheat the oven to 400°F (207°C).
- Rinse and dry the chicken thighs, then season with salt, pepper, and paprika.
- Combine chicken with lemon juice and parsley in a bowl.
- In a skillet, heat oil and pan-sear chicken until browned, then set aside.
- Sauté garlic and onions in the same skillet until softened.
- Add potatoes, salt, and brown sugar, stirring to mix well.
- Return chicken to the skillet, arranging it with potatoes and onions.
- Bake for 30-40 minutes until potatoes are cooked through.
- Serve immediately.
Nutrition Facts (estimated)
Servings
3-4
Calories
366
Total fat
47g
Total carbohydrates
8g
Total protein
38g
Sodium
372mg
Cholesterol
222mg
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