Spanish One Pot Chicken and Potato
Serving: 4
Share this recipe!
Directions
- Preheat the oven to 220°C.
- Boil the potatoes until tender and drain. In a casserole dish place chicken thighs (cut into chunks), drained potatoes and drizzle with olive oil and season with ½ tsp. salt and ground black pepper.
- Cook for 10 minutes before removing from the oven and adding the garlic, red onions, baby marrow and fresh thyme.
- Pop back into the oven for a further 10 minutes before again, removing the casserole dish to add the kale.
- Stir and place back into the oven one last time for 5-10 minutes.
- Remove from oven and just before serving sprinkle over the pumpkin seeds and the lemon juice.
Ingredients
- 4 medium Potatoes, with skin (360g), diced into quarters
- 4 chicken thighs (320g), bones, skin & excess fat removed
- Juice of one lemon
- ½ tsp smoked paprika
- 2 small red onions, cut into quarters
- 4 garlic cloves, skin on
- 2 large baby marrows, cut into chunks
- 1 bag of kale (200g), roughly chopped
- 2 tbsp pumpkin seeds
- 2 tsp fresh thyme
- 1 tbsp Olive Oil