Spanish Roast Chicken Chorizo and Potatoes
Infuse your dinner table with bold Mediterranean flavors with this irresistible Spanish Roast Chicken with Chorizo and Potatoes. Perfectly seasoned bone-in, skin-on chicken thighs are roasted to golden perfection alongside smoky chorizo, tender baby potatoes, and vibrant red onion and bell pepper. Enhanced by the earthy aroma of fresh rosemary, the dish gets a final zesty boost from fresh lemon juice and smoked paprika, making every bite a savory delight. With just 20 minutes of prep time and the convenience of one-pan roasting, this easy yet elegant recipe is ideal for busy weeknights or a flavorful weekend feast. Serve it hot and watch as the crispy chicken skin, caramelized sausage, and roasted veggies steal the spotlight. This Spanish-inspired recipe will transport your taste buds straight to the heart of the Mediterranean!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 250 grams chorizo sausage
- 500 grams baby potatoes
- 2 whole red onion
- 1 whole red bell pepper
- 2 teaspoons smoked paprika
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 whole lemon
Instructions
Preheat your oven to 200°C (400°F).
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure uniform cooking. Leave the smaller ones whole.
Peel the red onions and slice them into thick wedges. Seed the red bell pepper and cut it into strips.
Slice the chorizo sausage into 1-inch thick rounds.
In a large roasting pan, combine the potatoes, red onions, bell pepper strips, and sliced chorizo.
Peel and crush the garlic cloves, then add them to the pan. Sprinkle with smoked paprika, salt, and black pepper.
Drizzle the olive oil over the vegetables and chorizo, tossing everything together to coat well.
Nestle the chicken thighs into the pan skin-side up, making sure they are evenly distributed among the vegetables.
Strip the rosemary leaves from the sprigs and scatter them over the chicken and vegetables.
Cut the lemon in half. Squeeze half of the lemon juice over the chicken and vegetables. Slice the other half of the lemon into wedges and tuck them around the pan.
Place the roasting pan in the preheated oven and roast for 50-60 minutes, or until the chicken is cooked through (internal temperature of 75°C/165°F) and the potatoes are tender. Stir the vegetables halfway through roasting for even cooking.
If the chicken skin isn’t crispy enough after cooking, set the oven to broil for an additional 3-5 minutes, keeping a close eye to avoid burning.
Remove the pan from the oven and let it rest for 5 minutes before serving.
Serve hot, with crispy chicken, caramelized chorizo, and vegetables plated together. Optionally garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 22.3 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4707 mg | 100% | |
*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.
