Spanish Chicken and Potato Roast

I got my first issue of Food Network magazine!  It is a chocolate issue, but it also had week night meal recipes.  I found this interesting, yet simple one with chicken.  This recipe makes 4 servings.

Ingredients:
1 1/2 lbs potatoes, cup into 1 1/2 inch pieces
4 cloves garlic, smashed and coarsely chopped
2 Tbsp extra-virgin olive oil
Kosher Salt
1 1/2 lbs skinless, boneless chicken breasts
2 tsp paprika
Freshly ground pepper
2 Tbsp roughly chopped fresh parsley
2 lemons (1 juices, 1 cut into wedges)
1 large red onion, halved and thinly sliced

Directions:
1.  Position a rack in the upper third of the oven.  Place a large cast-iron baking dish or rimmed baking sheet on a rack and preheat to 500F (we used a glass baking dish and didn't preheat).  Put the potatoes, garlic, olive oil, 1 Tbsp water and 1/2 tsp salt in a large microwave-safe bowl and toss to coat.  Cover and microwave for 8 minutes to partially cook.
2.  Meanwhile, pat the chicken dry and transfer to bowl.  Sprinkle with paprika, 1 tsp salt and 1/2 tsp pepper.  Add 2 Tbsp parsley and lemon juice; toss to coat.  Set aside.
3.  Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer.  Scatter the onions on top.  Roast until the potatoes start to brown, 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 Tbsp parsley.  Serve with lemon wedges.  Enjoy!

Jason, Beth and Terri's Rating: 8.5/10

Nutrition:
450 calories
11g fat (3g saturated)
80mg cholesterol
900mg sodium
41g carbohydrates
8g fiber
7g sugar
39g protein