Portuguese Twist:

Roasted Chicken Thighs & Paprika Potatoes

Welcome to the first official post in my Portuguese Twist series! I’ve been experimenting in the kitchen, taking familiar comfort foods and giving them a bold Portuguese spin. Think Rustic flavors, paprika, garlic, a touch of lemon, and that homey warmth that makes you want to eat straight from the pan.

I love this recipe because it’s flexible. You can leave the skin  and bones on for roasting or remove them if you  prefer. And those potatoes are garlic and paprika rich in the juices! It’s a recipe you’ll want to make again and again.

Recipe

Preheat oven to 425 degrees F.

Ingredients: 

4 bone-in, skin-on chicken thighs-trim excess skin and fat then pat dry
2-3 Tablespoons olive oil
1 Teaspoon smoked paprika-more for sprinkling the potatoes
1 Teaspoon paprika-more for sprinkling the potatoes
3 Cloves garlic-minced
1 Teaspoon dried oregano
1/2 Teaspoon crushed pepper flakes or Peri Peri Sauce (more or less to taste)
1 1/2 Pounds Yukon potatoes-washed and peeled or unpeeled, cut into manageable size.
1 Yellow onion-thinly sliced
Salt and pepper to taste
1 Lemon-juiced
Parsley for garnish-dried in a pinch

In a bowl large enough to space out chicken breasts add the chicken breast and 2 T olive oil. Mix.

Measure all the spices including red pepper flakes, (If using liquid version of Peri Peri sauce instead, add it with the garlic and not the dry spices), and add to a small bowl.  Don’t forget salt and pepper. Mix.

In the large bowl with tops of thighs exposed (skin side up) sprinkle the spices and garlic over the top. Then mix to fully cover all sides of the thighs.

With the last tablespoon of oil mix through the potatoes. Sprinkle with paprika, salt and pepper.

Place thighs in a greased roasting pan or oven safe skillet. Surround with the potatoes and sliced onions.

Place uncovered  into preheated oven for 35-40 minutes or until thighs reach 165 degrees F internally. Optionally, for crispy exterior place under a broiler for the last minute or two.

Right out of the oven sprinkle with lemon juice and parsley. Serve right out of the baking dish.

Enjoy!

What would you like to see Portuguese twisted next? Casserole? Dessert? Pasta? Drop your ideas in the comments.