Here’s a way to achieve juicy, crispy-all-over chicken without a rotisserie: Skip the pan and roast the chicken pieces directly on the oven rack. Rub the pieces with smoked paprika for a boost of bold Spanish flavor before popping them in the oven along with the pan of veggies, toss together a simple green salad while they roast, and feast. Serves 4 to 6. Simplified from Jamie Oliver’s “5 Ingredients Mediterranean: Simple Incredible Food.” – Susan Puckett
Ingredients
- 2 pounds Yukon gold or other potatoes, cut in bite-size chunks
- 2 lor 3 sweet bell peppers, cored and cut in bite-size pieces
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves, extra sprigs (optional)
- Salt and pepper
- 1 ½ to 2 pounds bone-in skin-on chicken thighs or chicken pieces of choice
- 1 tablespoon red wine vinegar
- 1 heaping tablespoon smoked paprika
Instructions
- Preheat oven to 400 degrees. Set a small cooling rack on the grates of the middle rack in the oven.
- Place potatoes and peppers on a large sheet pan, drizzle with 1 tablespoon of olive oil, sprinkle with thyme leaves (if using)along with ½ teaspoon each of salt and pepper, and toss well.
- In a large bowl, combine the chicken with the other tablespoon of olive oil, vinegar, paprika, and ½ teaspoon each of salt and pepper, and toss until evenly coated.
- Place the pan of vegetables on the bottom rack of the oven and set the chicken pieces skin-side up on the cooling rack directly over the vegetables, allowing the juices to drip through the grates onto the vegetables.
- Roast for 30 minutes, pull out pan of vegetables, and give it a good shake. Lay sprigs of thyme over the chicken. Return the pan to the oven and roast 5 to 10 more minutes, or until chicken and potatoes are fully cooked through.Serve hot.
— Susan Puckett is an Atlanta-based food writer and cookbook author.
