Broiled Chicken with Potatoes and Onions

- 3–3½-pound chicken cut into parts
- â…“ cup extra virgin olive oil
- 2 tablespoons dried oregano
- 1 tablespoon minced garlic
- 1½ teaspoons smoked paprika
- 1 lemon, zested and then cut into wedges
- 1½ teaspoons plus 1½ teaspoons kosher salt
- 1½ teaspoons freshly cracked black pepper
- 2 medium-size russet potatoes, unpeeled, and cut into 12 wedges each
- 16 white pearl onions, peeled
- 1 teaspoon sea salt (prefer Maldon)
Instructions:
Some people roast their chicken, while others fry it. I like mine broiled—and once you prepare it this way, you’re going to wonder why you ever made chicken any other way. You could buy a whole chicken and break it down yourself, or buy a chicken already cut into pieces—breast, legs, thighs, wings—and make it even easier.
- Preheat oven broiler on high and position oven rack in the middle of the oven (8 inches away from the broiler flame is ideal).
- Â Remove chicken from refrigerator and let it rest at room temperature for a few minutes while completing the next step.
- In a small mixing bowl, stir together the olive oil, oregano, garlic, paprika, and lemon zest until it forms a paste.
- In a separate large mixing bowl, add the chicken pieces, half of the paste, and 1½ teaspoons salt. Use your hands to rub the paste evenly onto the chicken, then season with pepper, and arrange chicken parts skin-side-up in a large roasting pan.
- In the same large mixing bowl, add potato wedges, onions, and remaining paste and salt. Toss to combine and arrange around the chicken pieces in the roasting pan, being careful not to overlap ingredients.
- Place roasting pan under the broiler, close the oven door, and broil for 25 minutes.
- Slowly open the door (BE CAREFUL—do not put your face near the oven door as the smoke and heat can be intense). Remove roasting pan from oven and check the temperature with a meat thermometer. The chicken is done when temperature registers 160°F and the juices run clear. Let the chicken rest at room temperature for 4–5 minutes before serving.
- Arrange chicken on a large platter and place potatoes and onions around. Squeeze lemon wedges over dish and season with sea salt. Serve family style.