Spanish Chicken with Roasted Potatoes
- Low fat
- Lactose free
- Peanut free
- Nut free
Ingredients
- 1 chicken (about 3 lb/1.5 kg), cut in serving pieces
- 3 tbsp (45 mL) olive oil
- 1 tbsp (15 mL) coarsely chopped fresh rosemary, or 1 tsp/5 mL crumbled dried oregano or thyme
- 1/2 tsp (2 mL) smoked or sweet paprika
- 1-1/2 tsp (7 mL) salt
- Pinch cayenne pepper
- 1 Spanish onion or 2 cooking onions, sliced
- 2 lbs (1 kg) baking (Russet) potatoes, peeled
- 2 tbsp (30 mL) tomato paste
- 1 jar (340 mL) roasted red peppers, drained and sliced, or 1-1/3 cups/325 mL sliced peeled roasted
- 1/4 tsp (1 mL) black pepper
Preparation
Toss chicken to coat with 1 tbsp/15 mL of the oil, rosemary, paprika, 1/4 tsp/1 mL of the salt, and cayenne; set aside.
Heat remaining oil in large cast-iron or ovenproof skillet over medium heat; add onion and fry until light golden, about 15 minutes.
Meanwhile, thinly slice potatoes and place in large bowl.
Push onion to side of pan; in centre, fry tomato paste until slightly darkened. Add red peppers, black pepper and remaining salt, stirring together to mix; sauté for 2 minutes.
Scrape over potatoes; stir together. Return mixture to skillet; cover with foil and bake in 400°F/200°C oven for 30 minutes.
Arrange chicken, skin side up, on potatoes; continue roasting, uncovered, until chicken is browned and no longer pink in centre of thickest part of breast, about 40 minutes. Transfer chicken to serving platter. Tilt skillet and skim off as much fat as possible. Serve potatoes on side.
Makes 4 servings.
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