The addition of one ingredient doesn’t make a dish Ethnic with a capital letter. I came across this recipe in a copy of Food Network Magazine with the title “Spanish Chicken and Potato Roast”. That seemed like an overstatement so I’ve rebranded it and rewritten the recipe a bit to follow how I prepared it.
Potato, Chicken and Paprika Bake
Prep time: 30 minutes
Total time: 60 minutes
- 5-6 fist sized yellow-fleshed potatoes (about 1 1/2 lbs.), cut into 1″ pieces
- 4 cloves garlic, peeled and coarsely chopped
- 2 Tbsp. olive oil (or other fat)
- 1 1/2 tsp. kosher salt, divided
- 1 1/2 lbs. boneless, skinless chicken breast, cut into 5 or 6 pieces
- 1 Tbsp. smoked paprika
- 1/2 tsp. cracked black pepper
- 4 Tbsp. chopped chives
- juice of 1/2 a lemon
- 2 medium red onions, peeled and cut into thin half-moons
- 1 red pepper, cored, seeded and cut into thin strips
- Set oven to 450°F. Place a heavy casserole dish on the middle rack and allow the oven to preheat.
- Combine potatoes, garlic, olive oil and 1/2 teaspoon of salt in a microwave-safe bowl. Toss to combine. Cover with plastic wrap and microwave at full-power for 8 minutes.
- When oven is preheated transfer the partially cooked potatoes to the baking dish. Spread into an even layer and bake for 10 minutes. Be warned, you may get a bit of oil splatter or smoke when you add the potatoes to the dish.
- While the potatoes bake combine the paprika, 1 teaspoon of salt and the black pepper with the lemon juice and chives in a bowl. Add the chicken pieces and toss to coat.
- When potato baking time has elapsed use a spatula to toss the potatoes to allow another side to brown. Scatter the onions and peppers over the potatoes. Top with the chicken and any remaining paprika-lemon-chive-spice mixture. Return to the oven.
- Bake for another 20-25 minutes, rotating the dish half way through the cooking time. Temp the chicken; it should reach 160-165°F before removing. Allow to rest 5-10 minutes before serving.
When I followed Food Networks recipe, which used the juice of a whole lemon, all other flavors were lost to the lemon. So I cut it back and adjusted a few other amounts to suit my tastes.
Any oil that can stand a high heat should work fine. We used some goose fat that we were given in place of the olive oil.