Spanish Chicken with Chorizo and Potatoes
Savor the bold, rustic flavors of Spain with this Spanish Chicken with Chorizo and Potatoes recipe, a one-pan marvel that’s both hearty and effortless. Succulent, crispy-skinned chicken thighs are roasted alongside smoky chorizo, tender baby potatoes, and vibrant bell peppers, all infused with the warm, earthy aroma of smoked paprika and oregano. Juicy wedges of roasted lemon add a tangy brightness, while a drizzle of olive oil ties everything together for a mouthwatering medley of flavors. Perfectly suited for a family dinner, this dish boasts only 15 minutes of prep time and gets its golden finish in the oven, making it an easy yet impressive meal. Serve it piping hot, perhaps with crusty bread to soak up every last drop of the rich, savory juices. This Spanish-inspired tray bake is as visually stunning as it is delicious, and sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 200 grams cooking chorizo sausage
- 500 grams baby potatoes
- 2 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 4 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lemon
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size, so they are all roughly the same size for even cooking.
Slice the chorizo into 1/2 inch thick rounds.
Peel and cut the red onions into wedges. Core and slice the red and yellow bell peppers into strips.
Peel and mince the garlic cloves.
Place the chicken thighs in a large baking dish or roasting tray, skin-side up.
Scatter the potatoes, chorizo slices, onion wedges, bell pepper strips, and minced garlic around the chicken.
Drizzle the olive oil over the chicken and vegetables.
In a small bowl, mix the smoked paprika, dried oregano, salt, and black pepper. Sprinkle the spice mixture evenly over the chicken and vegetables.
Cut the lemon into wedges and nestle them in the tray among the chicken and vegetables.
Roast in the preheated oven for 45-50 minutes, or until the chicken is golden and cooked through (juices should run clear when pierced), and the potatoes are crispy and tender.
Remove the tray from the oven and let it rest for 5 minutes. Optionally, sprinkle with fresh parsley for garnish before serving.
Serve hot with a slice of crusty bread to soak up the delicious juices, if desired.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1347 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
