This is great for a midweek meal or it could be a nice twist on the usual roast dinner. The chicken releases enough juices that you don't even need to make a separate gravy.
Spanish-style Lemon, Rosemary & Paprika Chicken and Potatoes
6 chicken legs
2 red onions
a clove of garlic
a generous glug of lemon-infused olive oil (or use regular olive oil and a squeeze of lemon juice)
3tbsp smoked paprika
rosemary rock salt
Use small baby potatoes or cut unpeeled normal potatoes into smallish chunks (about an inch square). Heat some of the olive oil in a large pan and gently fry the onion and garlic for 2 minutes then toss in the potatoes. Scatter over some rosemary rock salt and fry for about half an hour, shaking the pan every now and then, but trying not to move them about too much so that they go nice and brown and crispy.
Sprinkle paprika, garlic granules, black pepper and rosemary rock salt over the chicken legs and drizzle over some lemon-infused olive oil. Heat some more of the oil in a large frying pan and brown the chicken on all sides for about 15 minutes.
Transfer the potatoes and onions to a roasting tin and lay the chicken legs on top. Pour any oil from the pan over the top and put in the oven at 180° for about another half an hour until the juices run clear when the chicken is stabbed with a sharp knife.
Serve with salad and spoon some of the cooking juices over the chicken and potatoes after plating up.
This used up the end of a jar of paprika, the end of a tin of lemon-infused olive oil and some rosemary rock salt that I found at the back of my spice rack, so I'm adding it to this month's #KitchenClearout linky.