Spanish Chicken and Sweet Potato Roast

Hello everyone!

Here is another family favorite recipe.

The chicken bake is quick & has a great flair to it from smoked paprika, lemon juice, and fresh parsley.  Yum :)

Please tell me if you made it! :)

Spanish Chicken and Sweet Potato Roast

~1 1/2 lb large sweet potato, cut into 1 1/2 in pieces

~4 cloves garlic, smashed and coarsely chopped

~2 tablespoons extra-virgin olive oil

~Kosher salt

~1 1/2 lb skinless, boneless chicken thighs (5 to 6 thighs)

~2 tsp smoked paprika

~Fresh ground pepper

~4 tablespoons roughly chopped fresh parsley

~2 lemons; 1 juiced, 1 cut into wedges

~2 large or 3 medium red onions, halved and thinly sliced

Active: 20 min

Total: 40 min

Serves: 4

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees. Put the sweet potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.


2. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 tsp salt and 1/2 tsp pepper. Add 2 tablespoons parsley and the lemon juice toss to coat. Set aside.


3. Remove the hot baking dish from the oven; carefully add the sweet potatoes and spread in an even layer. Scatter the onions on top. Roast until the sweet potatoes start browning, about 12 minutes.


4. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.