Spanish Recipes for Dinner - One Pan Chicken with Chorizo and Potatoes
One-pan Chicken with Chorizo and Potatoes—a quick, flavorful Spanish recipe perfect for an easy, fuss-free weeknight dinner. Ready in under 1 hour.
Equipment
- Large Sheet Pan or skillet
- Cooking Tongs
- Wooden cutting board
- Chef knife
Ingredients
Ingredients
- 4-6 Chicken thighs approx 5 oz. / 150g per thigh
- 4 chorizo sausages about 14 oz. / 400g
- 2 large potatoes
- 1 large onion
- 1 Red bell pepper
- 6 garlic cloves optional
- Extra Virgin Olive Oil
Seasoning
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Fresh Rosemary sprigs or 1 tablespoon dried rosemary
- Salt and Pepper to taste
Instructions
Step 1 - Prepare the Veggies
- Preheat oven to 200°C / 400°F
- Cut the potatoes into bite-sized pieces and add them to the pan.2 large potatoes
- Cut the bell pepper and onion into thin slices and add them to the pan.1 Red bell pepper, 1 large onion
- Crush a few cloves of garlic and add them to the pan.6 garlic cloves
Step 2 - Add the Chicken Thighs, Chorizo, and Seasoning
- Cut the chorizo into 1-inch pieces and add them to the pan.4 chorizo sausages
- Add the chicken thighs around the pan.4-6 Chicken thighs
- Add smoked paprika, garlic powder, and season to taste with some salt and pepper.1 tsp Smoked Paprika, 1 tsp Garlic Powder, Fresh Rosemary sprigs, Salt and Pepper
- Drizzle everything with a good splash of olive oil.Extra Virgin Olive Oil
Step 3 - Bake
- Mix everything by hand and add to a preheated oven on the middle shelf.
- Bake for around 45 minutes or until the chicken is cooked. Use a meat thermometer to check that the chicken has reached an internal temperature of 74°C / 165°F.
Notes
Cooking Tips:
- Crispy Potatoes: Spread the potatoes in a single layer on the pan so they roast evenly and develop a golden, crispy edge.
- Chorizo Choice: Use Spanish cooking chorizo (not cured) so it releases flavorful oils that season the potatoes and chicken.
- Skin-On Chicken: Keep the skin on the chicken thighs—it crisps beautifully in the oven and locks in flavor.
- Don’t Overcrowd: Use a large sheet pan; overcrowding can make the ingredients steam instead of roast.
- Boost Flavor: Add a splash of dry white wine or chicken stock halfway through baking for extra depth.
- Make It Ahead: Chop the veggies and season the chicken a few hours before cooking for an even quicker weeknight dinner.
- Finishing Touch: Sprinkle with fresh parsley or a squeeze of lemon juice before serving for a bright, fresh contrast to the smoky flavors.