I'm sitting outside on this May evening in some lovely, cool weather. Believe it or not, it really is nice, cool and breezy... in Arizona! Probably one of the last few bearable evenings until October, but that's okay because for now, it makes for the perfect weather to blog about this amazing dish I whipped up...
Spanish Roasted Citrus Chicken and Potatoes...
1 & 1/2 lbs. Yukon gold potatoes, cut into 1 & 1/2 inch pieces
4 cloves of garlic, smashed and coarsely chopped
2 T olive oil
2- 2&1/2 lbs boneless chicken thighs (about 8 pieces)
2 T smoked paprika
1 T cumin
1 T chili powder
4 T roughly chopped cilantro (parsley can be substituted)
3 lemons or oranges (2 juiced, 1 cut into wedges)
2 large onions, halved and thinly sliced
Salt and pepper
Place a large cast iron, stoneware or rimmed baking sheet on a rack in the upper 3rd of the oven and preheat to 500•
Place potatoes, garlic, juice of 1 lemon or orange, 1 t salt, 1/2 t pepper, olive oil and 2 T of water in a large microwave safe bowl. Toss to coat and cover with plastic wrap, pierce and microwave for 8 minutes to partially cook
Meanwhile, pat the chicken dry with paper towels and transfer to a bowl, sprinkle with the paprika, cumin, chili powder, 1 t salt and 1/2 t pepper, add 2 T of the cilantro and the juice from the remaining lemon or orange, toss to coat, set aside
Remove the hot dish from the oven, carefully add the partially cooked potatoes in an even layer, scatter the onions on top, then roast for about 12 minutes.
Remove the dish from the oven, flip the potatoes then add the chicken thighs on top, pouring any excess liquid from the bowl over the chicken
Return to the oven and roast for another 15-18 minutes until the potatoes are tender and the chicken is browned and cooked through
Remove from the oven and sprinkle the remaining cilantro over the top and serve with the citrus wedges
This entire meal will feed a family of 4-5 for about ten dollars!