Kitchen notes · a little help before you start

Spanish Chicken and Potatoes

Name: Spanish Chicken and Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3
Ingredients: 1 1/2 lbs chicken thighs (Source: 1 1/2 lbs (750g) chicken thighs); As Needed salt (Source seasoning: salt); As Needed black pepper (Source seasoning: ground black pepper); 1/2 teaspoon smoked paprika (Source: 1/2 teaspoon smoked paprika); 1 1/2 tablespoons lemon juice (Source: 1 1/2 tablespoons lemon juice); 1 tablespoon parsley leaves (chopped ) (Source: 1 tablespoon parsley leaves (chopped )); 2 tablespoons olive oil (Source: 2 tablespoons olive oil); 4 cloves garlic (minced) (Source: 4 cloves garlic (minced)); 4 oz red onion (half an onion, sliced) (Source: 4 oz (120g) red onion (half an onion, sliced)); 8 each oz(230g) baby potatoes (cut into halves) (Source: 8 oz(230g) baby potatoes (cut into halves)); 1/4 teaspoon salt (or to taste) (Source: 1/4 teaspoon salt (or to taste)); 1 teaspoon brown sugar (Source: 1 teaspoon brown sugar)

Spanish Chicken and Potatoes is made with chicken thighs, oz baby potatoes, and smoked paprika.

Prep: 10 min
Cook: 40 min
Total: 50 min
Original yield: Serves 3
Ingredients: 12 listed

Make it part of your week

Estimating…

ChickenMain coursePrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Preheat as directed

Have the oven at the specified temperature for its cooking step.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Prepare the pan

Follow the pan-heating step before adding its ingredients.

Get to know the ingredients

chicken thighs

In the method: Rinse the chicken thighs with cold water and pat them dry with paper towels.

smoked paprika

In the method: Season both sides with salt, pepper, and paprika.

lemon juice

In the method: Transfer the chicken to a large bowl and add the lemon juice and parsley.

The last little job

Finish as directed

Serve immediately.

A little more help as you go

Include the drying step

Pat the ingredient dry where the method directs.

A few questions you might have

What should I prepare first?

Set out the oven and skillet. Start with this step: Preheat the oven to 400°F (207°C).

Which preparation step should I plan for?

Have the oven at the specified temperature for its cooking step.

What check should I look for as it cooks?

Bake the chicken and potatoes in the lower third of the oven for 30-40 minutes, or until the potatoes are cooked through.

Is there another preparation step to plan for?

Pat the ingredient dry where the method directs.

Additional recipe notes

If the surface of the chicken gets too dark, cover it with aluminum sheet while baking.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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