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Spanish Chicken and Potato Roast
Ingredients
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  • 1 ½ pounds large Yukon gold potatoes, cut into 1 ½-inch pieces
  • 4 cloves garlic, smashed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 ½ pounds skinless, boneless chicken thighs (5 to 6 thighs)
  • 2 teaspoons smoked paprika
  • Freshly ground pepper
  • 4 tablespoons roughly chopped fresh parsley
  • 2 lemons (1 juiced, 1 cut into wedges)
  • 2 large or 3 medium red onions, halved and thinly sliced
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