Monday, May 6, 2013

Spanish Chicken and Potato Roast

So I was searching for some new recipes on the Food Network website and found this one.   It looked good, and easy, so I decided to give it a shot!  I did change it up a bit from the actual online recipe, so I'm going to give yo my version of it.

{Ashley's} Spanish Chicken & Potato Roast
(this was the perfect amount for our family of 3, so if yours is larger, then add some more chicken & potatoes!)

  • one small pkg of small steak or fingerling potatoes
  •  1 tsp minced garlic
  • Kosher salt
  • 1 lb chicken boneless skinless chicken breasts
  • 2 tsp smoked paprika
  • fresh ground pepper
  • 2 lemons (1 juiced, 1 thinly sliced)
  • 1 large onion thinly sliced
Heat your oven to 500 degrees.

Start your potatoes by cutting them into bite-sized pieces.  Toss with garlis, EVOO, 1 TBSP water and about 1/2 tsp of salt.  Put in a large microwave-safe dish.  Cover either w/ a lid (but don't close it - just place it on the dish) or plastic wrap with a few holes punched in it.  Microwave for 8 minutes or until they are beginning to soften.

While that is in the microwave, start your chicken.  Pat your chicken dry and put in a bowl.  sprinkle with paprika, salt, pepper, and lemon juice.  toss the chicken and coat well.  Then sit aside to let it marinate for a few minutes.  Then slice your onions.

Prepare your baking dish with some non-stick spray.  Place your potatoes in the bottom of the dish, then add your onions on top.  Place your chicken on top of that.  Take any juice left from your marinade and pour over your chicken.& potatoes.  Take your thinly sliced lemons and place on your chicken.  Bake for approx. 20 minutes.

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