Spanish Roast Chicken with Potatoes

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   1.

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   Julienne the onions.

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   Cook them over low heat for 5-7 minutes in a non-stick frying pan with 3 tablespoons of olive oil and salt.

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   2.

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   Peel and slice the potatoes while the onions cook.

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   After 5-7 minutes of cooking the onions, add the potatoes to the frying pan.

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   Cook over low heat for 8-10 minutes more.

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   3.

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   Place the potatoes and onions into a roasting pan.

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    4.

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    Preheat oven to 375 F (190 degrees C).

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    5.

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    Wash chicken leg quarters, and trim off excess fat.

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    6.

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    Sprinkle salt, black pepper, thyme, parsley and rosemary over the chicken leg quarters.

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    7.

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    Place chicken leg quarters into the roasting pan with the onions and potatoes.

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    8.

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    Squeeze the lemon into a bowl and add 1/4 cup of water.

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    Mix to combine then add it to the baking dish.

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    9.

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    Put the dish into the preheated oven.

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    Bake for 20 minutes, flip the chicken and bake for 20-25 minutes more.

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    10.

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    Serve and enjoy your roasted chicken!

* Per serving · 4 servings · Values may vary.

No additional tips available.