Spanish cuisine · Meat & Kebab

Baked Chicken with Lemon

Roast chicken on potato slices, topped with lemon slices and baked crisp with rosemary.

Ingredients · for 4 servings

• 8 chicken thighs
• 1 kg waxy potatoes
• 2 organic lemons
• 2 onions
• 8 cloves of garlic
• 3 sprigs of rosemary
• 150 ml white wine
• 6 tbsp olive oil
• 1 tsp sweet paprika
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat; pat the chicken thighs dry and rub with 2 tbsp olive oil, the paprika, the juice of one lemon, salt and pepper.
2. Peel the potatoes and shave into 5 mm thick slices, cut the onions into rings, mix both with 3 tbsp olive oil and salt and spread as a bed in a large roasting dish.
3. Cut the second lemon into thin slices and distribute among the potatoes together with the flattened garlic cloves and rosemary sprigs.
4. Lay the chicken thighs on top skin-side up, pour the white wine in at the edge and roast the dish in the oven for 45 min.
5. Raise the temperature to 220°C, drizzle the remaining olive oil over the skin and bake for another 15–20 min. until the skin is crisp brown and the potato edges are roasting.
6. Let the dish rest for 5 min. and bring it straight to the table, spooning the pan juices over the meat and potatoes.