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Chicken and Potato Bake

I think I might be quite strange that I still enjoy warm comfort food in hot weather. On truly brutal days, yes, a salad or a smoothie sounds like heaven, but even on an 80 degree day, I want something warm for dinner. This recipe might be pushing even my limits with a 500 degree oven, but it’s so delicious that it’s worth it. And you don’t have to remain in your kitchen while the oven is roaring. I tend to drift toward my piano and practice while dinner is cooking, but perhaps you’d prefer a glass of wine and a good book.

This is a very simple meal; chicken, potatoes, onions, garlic, lemon. The paprika and the cayenne adds smokiness and a little kick, while the parsley adds much needed greenery. Together, all these ingredients combine to make a wonderfully filling and comforting meal, fabulous to serve to guests or to consume after a long day. Enjoy!

1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2 inch pieces
6 garlic cloves, minced
2 tablespoons extra virgin olive oil
salt and pepper to taste
1 1/2 chicken thighs
2 teaspoons smoked paprika
pinch cayenne
4 tablespoons chopped parsley
The juice of a lemon
1 lemon cut into wedges
1 red onion, thingy sliced
1 sweet onion, thinly sliced
8 ounces mushrooms, sliced

Preheat the oven to 500 degrees F. Place a cast iron skillet into the oven to allow it to preheat as well.

Meanwhile, par-boil the potatoes in heavily salted water, until almost fork tender. Drain and allow to dry. Once dry, toss the potatoes with garlic, olive oil, salt and pepper. 

Pat the chicken dry and toss with paprika, cayenne, salt, pepper, half the parsley and the lemon juice. 

Remove the preheated skillet from the oven and add the potatoes carefully in an even layer. Scatter the onions and mushrooms on top. Return to the oven and roast until the potatoes begin to brown, about 10 minutes. Flip the potatoes and lay the chicken thighs on top. Roast for about 12 minutes, until the chicken is cooked through. 

Garnish with remaining parsley and lemon wedges. 


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