Spanish Roast Chicken with Potatoes

1. Julienne the onions. Cook them over low heat for 5-7 minutes in a non-stick frying pan with 3 tablespoons of olive oil and salt.

2. Peel and slice the potatoes while the onions cook. After 5-7 minutes of cooking the onions, add the potatoes to the frying pan. Cook over low heat for 8-10 minutes more.

3. Place the potatoes and onions into a roasting pan.

4. Preheat oven to 375 F (190ºC).

5. Wash chicken leg quarters, and trim off excess fat.

6. Sprinkle salt, black pepper, thyme, parsley and rosemary over the chicken leg quarters.

7. Place chicken leg quarters into the roasting pan with the onions and potatoes.

8. Squeeze the lemon into a bowl and add 1/4 cup of water. Mix to combine then add it to the baking dish.

9. Put the dish into the preheated oven. Bake for 20 minutes, flip the chicken and bake for 20-25 minutes more.

10. Serve and enjoy your roasted chicken!