Sometimes a dinner is so awesome it defies the camera’s ability to get a decent picture of it.
Here’s what you do:
- Take 4 chicken thighs, or 2 chicken leg/thigh quarters out of the fridge. Cover them in salt, pepper, hot paprika. Cut a lemon into quarters, squeeze 1/4 over the chicken. Let everything sit for an hour and come to room temperature.
- Preheat the oven to 400 degrees.
- Cut up red potatoes into small, even chunks.
- Cut up 2 shallots and 2 large cloves of garlic very finely.
- Put a little bit of olive oil in the bottom of a cast iron skillet. Add the potatoes, shallots, garlic, some salt, pepper, a little more hot paprika, and the squeeze another quarter of fresh lemon over the potatoes and toss everything really well. The potatoes are going to cook in the juices rendered from the chicken, so you just want a little oil to keep them sticking to the pan when you get started.
- Put the chicken on top of the potatoes/shallots/garlic. What the hell, squeeze another quarter from the lemon over everything.
- Roast everything in the oven for 45 minutes or so – the skin will turn golden brown and the chicken will be cooked through.
- Take the chicken out, cover it with foil, and let it rest. Mix the potatoes with the juices and put them back in the oven for another 15 minutes or so to get more brown and delicious.
- Spoon the potatoes into a bowl and cover with foil. Put the skillet on the stove and turn the heat on under it. Throw a few handfuls of raw spinach (8 oz or so?) into the pan and wilt the spinach in the pan juices. What the hell, squeeze the last lemon quarter over the spinach.
- Serve everything in a big lemony garlicky shalloty golden brown pile.