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Roast Chicken With Potatoes And Onions
Description
If you are looking for an easy, tasty and juicy chicken recipe this is the place! The baked potatoes and onions make a perfect accompaniment for this healthy roast Spanish chicken. Learn how to cook this popular recipe from Spain.
Ingredients
2
onions 3
potatoes (medium) 4
Chicken (leg quarters) 4 T
olive oil 1
lemon 1⁄2 t
salt 1⁄4 t
black pepper 1⁄2 t
salt 1⁄4 t
thyme 1⁄4 t
rosemary 1⁄4 t
parsleyInstructions
Follow these directions to get a juicy roast chicken with baked potatoes and onions:
- Julienne onions.
- Peel, wash and slice potatoes.
- Wash chicken leg quarters and trim excess fat.
- Preheat oven to 375 degrees F (190º C).
- Heat a large non-stick skillet with 4 tablespoons of olive oil. When warm add onion and 1/2 teaspoon of salt and cook over low heat for 5-7 minutes.
- Add sliced potatoes to the skillet with the onion. Cook and stir over low heat for 8-10 minutes more.
- Place potatoes and onions into a baking dish.
- Squeeze lemon juice and mix with 1/2 cup of water, 1/2 teaspoon of salt and some black pepper, parsley and rosemary.
- Place chicken leg quarters into the baking dish.
- Pour half of the mix over the chicken.
- Bake for 20 minutes, flip chicken, add the rest of the mix and bake for 20-25 minutes more.
- Serve and enjoy your roasted Spanish chicken recipe!
Notes
- If you want to speed up this recipe, you can skip steps 5 and 6. Just place them into the baking dish for 15 minutes before adding the chicken.
- You can also add some white wine to the mix (step 8).
Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Cooking time | 50 minutes |
| Total time | 55 minutes |
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