Recipes
Spanish-Style Chicken with Potatoes, Tomatoes & Olives
Uses: chicken half, red bliss potatoes, grape tomatoes, black olives
Ingredients:
- 1 chicken portion, about 6 to 8 ounces cooked meat
- 1 cup red bliss potatoes, cut into 1-inch pieces
- 1/2 cup grape tomatoes
- 1 tablespoon sliced black olives
- 2 teaspoons oil
Instructions:
- Heat the oven to 400°F. Rub the chicken with 1 teaspoon oil, paprika, garlic powder, oregano, black pepper, and a small amount of salt.
- Toss the potatoes with the remaining oil and a pinch of paprika, then arrange them around the chicken. Roast for 25 minutes.
- Add the grape tomatoes and olives to the pan and continue roasting until the potatoes are tender and the chicken reaches at least 165°F in the thickest part without touching bone.
- Let the chicken rest for 5 to 10 minutes, then spoon the roasted tomatoes and pan juices over the chicken before serving.
Good for: A Spanish-inspired roasted dinner with paprika, potatoes, burst tomatoes, olives, and juicy chicken.
Optional: Finish with lemon juice or serve with a small couscous side.