EatSmarter exclusive recipe

Spanish-Style Chickenwith Potatoes

Spanish-Style Chicken - Spanish-Style Chicken - From the rich, yet simple culinary tradition of Spain
Spanish-Style Chicken - From the rich, yet simple culinary tradition of Spain

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Calories:736 kcal
Difficulty:easy
Preparation:40 min
Ready in:120 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories736 kcal(37%)
Protein81 g(162%)
Fat33 g(41%)
Carbohydrates25 g(10%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ poundslarge waxy Potatoes
3Garlic clove
2 tablespoonsOlive oil
1 tablespoonground paprika (Preferably smoked Spanish)
Salt
Pepper
1Lemon
4 sprigsThyme
1Chicken (Preferably organic, 1.75 kg)
½ bunchesflat Parsley

Kitchen Utensils

1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Carving fork, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Parchment paper, 1 Aluminum foil

Directions

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1 Wash, peel and cut potatoes into small cubes. Peel the garlic and chop finely. Line baking sheet with slightly moistened parchment paper.
2 In a bowl, mix together potatoes with garlic, 1/3 of the oil, paprika, salt and pepper.
3 Transfer potatoes to the center of the baking sheet.
4 Wash lemon and prick several times with a carving fork or skewer. Wash thyme and shake dry.
5 Rinse chicken in cold water; pat dry and season the cavity with salt and pepper.
6 Stuff the cavity with lemon and thyme.
7 Season the outside of the chicken liberally with salt and pepper. If desired, tie the legs together with kitchen twine. Place the chicken on top of the potatoes.
8 Rub the chicken with the remaining olive oil; bake in a preheated oven at 200 ° C (fan 180 ° C, gas mark 3) (approximately 400 ° F) until skin is crispy and juices run clear, about 1 1/4 to 1 1/2 hours.
9 Transfer chicken to a large piece of aluminum foil. Remove lemon from the cavity, halve and squeeze over the chicken. Cover the chicken in aluminum foil, leaving a vent to allow steam to escape. Let it rest for about 5 minutes.
10 In the meantime, return the potatoes to the oven to warm for another 5 minutes. Wash the parsley, shake dry and chop leaves finely. Remove the potatoes from the oven and sprinkle with parsley.
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