Roast Chicken With Potatoes And Onions

Ingredients:
  2   onions
  3   potatoes (medium)
  4   Chicken (leg quarters)
  4 T olive oil
  1   lemon
1/2 t salt
1/4 t black pepper
1/2 t salt
1/4 t thyme
1/4 t rosemary
1/4 t parsley

Instructions:
Follow these directions to get a juicy roast chicken with baked potatoes
and onions:Julienne onions.Peel, wash and slice potatoes.Wash chicken leg
quarters and trim excess fat.Preheat oven to 375 degrees F (190º C).Heat a
large non-stick skillet with 4 tablespoons of olive oil. When warm add
onion and 1/2 teaspoon of salt and cook over low heat for 5-7 minutes.Add
sliced potatoes to the skillet with the onion. Cook and stir over low heat
for 8-10 minutes more.Place potatoes and onions into a baking dish.Squeeze
lemon juice and mix with 1/2 cup of water,  1/2 teaspoon of salt and
some black pepper, parsley and rosemary.Place chicken leg quarters into the
baking dish.Pour half of the mix over the chicken.Bake for 20 minutes, flip
chicken, add the rest of the mix and bake for 20-25 minutes more.Serve and
enjoy your roasted Spanish chicken recipe! 

Description:
If you are looking for an easy, tasty and juicy chicken recipe this is the place! The baked potatoes and onions make a perfect accompaniment for this healthy roast Spanish chicken. Learn how to cook this popular recipe from Spain.

Notes:
If you want to speed up this recipe, you can skip steps 5 and 6. Just place them into the baking dish for 15 minutes before adding the chicken.You can also add some white wine to the mix (step 8).