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1
Position a rack in the upper third of the oven.
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2
Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat.
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3
Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.
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4
Meanwhile, pat the chicken dry and transfer to a bowl.
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5
Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
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6
Add 2 tablespoons parsley and the lemon juice; toss to coat.
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7
Set aside.
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8
Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer.
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9
Scatter the onions on top.
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10
Roast until the potatoes start to brown, about 12 minutes.
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11
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.
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12
Remove from the oven and top with the remaining 2 tablespoons parsley.
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13
Serve with the lemon wedges.
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14
Per serving: Calories 452; Fat 14 g (Saturated 3 g); Cholesterol 141 mg; Sodium 882 mg; Carbohydrate 41 g; Fiber 4 g; Protein 39 g
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15
Photograph by Antonis Achilleos
