Spanish Chicken and Potato Roast

Oklahoma City has really seen a Renaissance of their food scene. It’s something I try to hype up as much as possible—because outsiders don’t give OKC a second look when it comes to our culinary abilities.

There are no Zagat ratings here, every food magazine EVER just talks about how great Austin’s restaurants are (insert side-eye emoji here), and chefs here have to work twice as hard to be noticed than in any other city.

I love going to new restaurants here and soaking it all in, and my current obsession is Good Egg Dining groups new Mexi-Cali addition: Barrios.

A fan of Tex-Mex, I’ve always complained about California Mexican food…but this place is different. Everything I’ve gotten here has really opened my eyes to all the delicate and delectable flavors of Cali-Mex. I went yesterday for lunch with friends, and I tried one of their (many) vegetarian options: Wild mushroom tamale with huitlacoche and poblano crema.

I usually don’t get meals without meat, but I completely forgot about my lack of protein while eating this. It was insanely good! I topped the meal off with their famous avocado frozen margarita and was swimming in heaven for two hours.

Inspired by the fabulous lunch, I set out to make this Spanish chicken roast I found in my recipe box. Unlike a whole roast chicken, this recipe takes less than half the time…but you’ve got to get your oven hot. Real hot. 

The seasoning is simple, but the end result is anything but. I don’t think I could live without smoked paprika in my pantry—it’s my secret weapon. I also don’t think it’s normal to have four different types of paprika in my cupboard, but…

Anyway, this roast is perfect for a Sunday dinner. Simple, elegant, and tasty.

Spanish Chicken and Potato Roast

• Servings: 6-8
• Time: 45 mins
• Difficulty: Easy
• Print

A simple roast chicken dinner with Yukon gold potatoes and red onions.

Ingredients

• 2 lbs. Yukon gold potatos, cut into 1 1/2″ pieces
• 4 cloves garlic, roughly chopped
• 2 TBS. olive oil
• salt and pepper
• 2 lbs. bone-in, skin-on chicken thighs (about 6-8)
• 2 tsp. smoked paprika
• 1 TBS. dried parsley
• 2 lemons, one juiced and one cut into slices or wedges
• 1 large red onion, cut into wedges

Directions

1. Preheat oven to 500 degrees. Place potatoes in a large pot filled with water. Heat to boiling and boil potatoes until slightly soft, about 10-15 minutes. Drain.
2. Place a large 13×9″ baking dish in the hot oven. Heat dish for about 8 minutes. Carefully take dish out. Place potatoes, onion and garlic in dish and toss with olive oil, salt and pepper. Roast until potatoes start to brown, about 12 minutes.
3. Meanwhile, place chicken thighs in a large bowl. Sprinkle paprika, parsley, salt and pepper over chicken. Squeeze juice of one lemon over the top, too. Toss until chicken is well coated.
4. Take potatoes out of oven and flip the potatoes. Top with chicken (skin-side up) and pour any juice in bowl over the top. Roast for 15-25 minutes or until chicken is crispy and juices run clear. Serve with lemon wedges.

Step-By-Step Instructions

Preheat oven to 500 degrees. Place potatoes in a large pot filled with water. Heat to boiling and boil potatoes until slightly soft, about 10-15 minutes. Drain. Place a large 13×9″ baking dish in the hot oven. Heat dish for about 8 minutes. Carefully take dish out. Place potatoes, onion and garlic in dish and toss with olive oil, salt and pepper. Roast until potatoes start to brown, about 12 minutes.

Meanwhile. place chicken thighs in a large bowl. Sprinkle paprika, parsley, salt and pepper over chicken. Squeeze juice of one lemon over the top, too. Toss until chicken is well coated.

Take potatoes out of oven and flip the potatoes. Top with chicken (skin-side up) and pour any juice in bowl over the top. Roast for 15-25 minutes or until chicken is crispy and juices run clear. Serve with lemon wedges.