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Spanish chicken and crispy potatoes
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Elevate Spanish chicken with irresistibly crispy roast potatoes.
Ingredients:
  • 800g baby red potatoes, halved
  • 1 red onion, cut into wedges
  • 250ml (1 cup) chicken style liquid stock
  • 2.50 gm sweet paprika
  • 8 chicken thigh cutlets, skin on, excess fat trimmed, scored
  • 2-60.00 ml chipotle sauce, plus extra, to serve
  • Aioli, to serve
  • Rocket, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced. Heat the oil in a large non-stick baking dish in the oven for 3 minutes. Add potato and onion, coat in the oil, pour stock, sprinkle paprika, and season.
  • Lay the chicken over the potato and onion, then generously spread with chipotle sauce and sprinkle with cinnamon. Season with salt and bake for 50 minutes or until the chicken is golden.
  • Place the chicken on a plate and cover it to keep warm. Bake the potato and onion for an additional 10 minutes or until the liquid is absorbed and the potato is crisp. Add the chicken back to the dish, drizzle with aioli and extra chipotle sauce, then garnish with rocket before serving.

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