Ugh, I’m taking the worst food photos lately! Okay, every recipe I’ve posted so far this week has been sweet stuff. Time to switch gears. This was a really delicious dinner I made a couple weeks ago, from yet another Food Network Magazine recipe. It was fast and fun, more interesting than most chicken dinners. It had tons of flavor, red onions (which I can never get enough of), and it’s pretty healthy, too. My kind of dinner: good, solid food that doesn’t need to use processed diet ingredients to be healthy.

I swapped out chicken breasts for thighs, since Adam won’t go near dark meat. I halved the recipe, too, which made for a great 2-person dinner. I’m definitely making this again. I’ve posted the original recipe below, which could easily feed a crowd. But it works great made in a smaller quantity, too.

1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs) ***Like I said. I cut up skinless breasts instead.
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

Read more on Spanish Chicken and Potato Roast (Recipe-A-Day Week Summer 2012, Day Six)…