Spanish Garlic and Rosemary Roast Chicken

Ingredients

• Chicken Thighs (Bone-in)

  1 kg

  $4.20

• Potatoes

  600 g

  $0.78

• Garlic

  1 whole bulb

  $0.48

• Fresh Rosemary

  3 sprigs

  $0.36

• Lemon

  1 whole

  $0.50

• Olive oil

  3 tbsp

  $0.26

• Smoked Paprika

  1 tsp

  $0.11

• Salt

  1 tsp

  $0.01

• Black pepper

  1/2 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Cut potatoes into bite-sized wedges and scatter across a large rimmed baking sheet.

3. 3

   Toss potatoes with 1 tablespoon olive oil, half the smoked paprika, salt, and pepper.

4. 4

   Pat chicken thighs dry with paper towels and rub with remaining olive oil, smoked paprika, salt, and pepper.

5. 5

   Nestle the chicken thighs among the potatoes skin-side up.

6. 6

   Scatter halved garlic cloves and fresh rosemary sprigs over the tray, tucking lemon halves cut-side down into corners.

7. 7

   Roast in the oven for 45 to 50 minutes until chicken skin is deep golden and crisp and potatoes are tender and browned.

8. 8

   Squeeze roasted lemon juice over the chicken and potatoes before serving.