Flatiron Chicken

• 1 Whole Chicken (3#) cut into 8 peices
• 1 head garlic, cut in half
• 3 tablespoons Olive Oil
• 1 tablespoon Paprika
• 1 tablespoon Cumin
• 2 Bay leaves
• 2 cups onion cut in chunks
• 1 pound Yukon Gold POtatoes cut in 2 " chunks or equivalent in smaller potatoes
• 1 cup Thick sliced Spanish (dry ) Chorizo
• 2 cups Red & Yellow Pepper cut in 2" chunks or use mini peppers
• 1 bunch Dandelion greens, washed & chopped
• Salt & Pepper
• 2 tablespoons Sherry Vinegar
• 1/2 cup Chicken Stock
• Garnish: Chopped Fresh parsely, toasted almonds lemon zest- Optional

1. Mix together Cumin, Paprika + 1 teaspoon each Salt & Pepper
2. Season both sides of Chicken ( you can do this early in the day or even the day before)
3. Pre heat oven to 400rnHeat 1 Tablespoon Olive oil in a LARGE oven proof pan or Shallow Dutch Oven
4. Brown Chicken on Both Sides, making sure skin in brown & crunchy
5. Remove Chicken from Pan add in Chorizo Potatoes, Onions, Peppers & Garlic
6. Toss to coat, Season with Cumin, Paprika mix well, tuck bay leaves into the veg, Lay Chicken on Top
7. Roast in oven @ 40 minutes until veg is tender and chicken in cooked
8. Place pan back on low burner, Remove Chicken & Veg to serving platter
9. Deglaze pan with Vinegar & Stock
10. Wilt Greens briefly in hot pan
11. Add Greens to serving platter ...Drizzle chicken & Veg with remaining Olive oil Serve, garnished with fresh parsley or not and a sprinkled of toasted almonds & lemon zest or not.

chicken, garlic, olive oil, paprika, cumin, bay leaves, onion, potatoes, red, dandelion, salt, sherry vinegar, chicken, fresh parsely

Taken from food52.com/recipes/25925-flatiron-chicken (may not work)