ROASTED CHICKEN WITH SEASONED POTATOES AND SHALLOTS

Step 1

Preheat the oven to 450ºF.

Step 2

In a small bowl mix pimentón, 1 tsp garlic powder, 1 tsp sea salt, 1 tsp black pepper, about half of the thyme leaves, zest of the lemon and 3 Tbs olive oil. Brush all over the chicken, cover and chill for at least 2 hours and up to overnight.

Step 3

Wash and slice unpeeled potatoes into 1/2-inch-thick rounds. Quarter the shallots lengthwise. Slice the lemon into 1/4 inch-thick slices.

Step 4

Place potatoes, shallots and lemon in a large bowl. Sprinkle with 1/2 tsp sea salt, 1/2 tsp black pepper, remaining thyme leaves, 4 sprigs of rosemary, 1/2 tsp garlic powder and 4 Tbs olive oil. Toss to coat.

Step 5

Place chicken leg quarters skin side up in an oven pan large enough to hold the vegetables. Roast the chicken in the pre-heated oven for 30 minutes. Remove from the oven and scatter the vegetables around the chicken. Slice the head of garlic transversally and place in the oven pan alongside the chicken and vegetables. Drizzle garlic with 1 Tbs olive oil.

Step 6

Return the tray to the oven and roast for an extra 20 to 30 minutes, or until the potatoes are golden and tender on the inside. Remove tray from the oven, arrange the remaining fresh rosemary sprigs and let rest 10 minutes before serving, making sure to drizzle the vegetables with the baking juices.