Roasted Chicken & Potatoes 
- 8 boneless, skinless, chicken thighs
- 1½ lbs potatoes, peeled, quartered
- 2 teaspoons paprika
- ¼ cup chopped fresh parsley
- 1 lemon juiced
- 2 large red onions, cut in half, then sliced
- 1½ tablespoons minced garlic
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- Position an oven rack in the top third of the oven. Pre-heat oven to 500 degrees.
- In a microwave safe baking dish, mix together the potatoes, garlic, olive oil, 1 tablespoon water, and salt and pepper. Cover with plastic wrap, poke a few vent holes in plastic and cook on high for 8 minutes.
- Meanwhile, in a large glass bowl, place the chicken; Add 2 tablespoons of parsley, paprika, dash of salt and pepper, and the lemon juice. Toss to coat. Set aside.
- Add the potatoes to a large cast iron baking dish and spread out evenly. Spread the onions on top of the potatoes. Roast for 12 minutes. Remove from oven.
- Flip the potatoes and place the chicken on top, adding any juices from the bowl.
- Return to the oven and cook for 12 more minutes. Top with remaining parsley.
Pictures From Cooking This Recipe
In a microwave safe baking dish, mix together the potatoes, garlic, olive oil, 1 tablespoon water, and salt and pepper. Cover with plastic wrap, poke a few vent holes in plastic and cook on high for 8 minutes.
Meanwhile, in a large glass bowl, place the chicken; Add 2 tablespoons of parsley, paprika, dash of salt and pepper, and the lemon juice. Toss to coat. Set aside.
Add the potatoes to a large cast iron baking dish and spread out evenly. 
Spread the onions on top of the potatoes. Roast for 12 minutes. Remove from oven. 
Flip the potatoes and place the chicken on top, adding any juices from the bowl.
Return to the oven and cook for 12 more minutes. Top with remaining parsley.
Serve it up with your favorite vegetables.
Cooked By: Tom Corliss
Great looking chicken recipe. It is going on my to do list.
The Old Fat Guy