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Spanish Chicken and Potatoes - crazy delicious one-pot Spanish chicken and potatoes bake with onions, garlic, and paprika. So good!
Everyone loves chicken and potatoes and when you combine both of them together in one pot, with Spanish flavors, you have a surefire winner.
This is exactly what this Spanish chicken and potatoes recipe is all about. It takes common ingredients and elevate the taste and flavors to the next level, just like my chicken and potato casserole.
I love the interplay of garlic, red onion, smoked paprika and lemon juice in this recipe. The garlic lends the garlicky aroma to the chicken, while the caramelized red onion adds smokey sweet flavors.
The chicken is moist, with a bit of heat plus a citrusy note from the lemon juice. The perfectly baked baby potatoes complete the dish.
This is an easy one-pot dish that feeds the entire family of 3-4 people. Serve it as is, or with dinner rolls, rice pilaf or simple pasta. This Spanish chicken and potatoes is absolutely scrumptious and you will have to try it. Enjoy!
Frequently Asked Questions
This recipe is only 366 calories per serving.
What To Serve With Spanish Chicken And Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spanish Chicken and Potatoes
Ingredients
- 1 1/2 lbs (750g) chicken thighs
- salt
- ground black pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 tablespoons lemon juice
- 1 tablespoon parsley leaves, chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 oz (120g) red onion, half an onion, sliced
- 8 oz(230g) baby potatoes, cut into halves
- 1/4 teaspoon salt , or to taste
- 1 teaspoon brown sugar
Instructions
- Preheat the oven to 400°F (207°C).
- Rinse the chicken thighs with cold water and pat them dry with paper towels. Season both sides with salt, pepper, and paprika. Transfer the chicken to a large bowl and add the lemon juice and parsley.
- Heat a skillet and add a little oil. Pan-sear both sides of the chicken until nicely browned (but not cooked through). Remove the chicken and set aside. Add the remaining oil to the skillet and sauté the garlic and onions until the onions are slightly softened.
- Add the potatoes, salt, and brown sugar, stirring to combine well. Transfer the chicken (along with any juices that have seeped out) into the skillet, arranging it between the potatoes and onions.
- Bake the chicken and potatoes in the lower third of the oven for 30-40 minutes, or until the potatoes are cooked through. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use chicken breasts instead of the thighs.?
Yes of course you can!
I loved this recipe with a couple of changes. I would add the parsley later as it burned while browning the chicken . I added a splash of white wine to it and it didn’t taste burned. I also added a red pepper to up the veggies. Very tasty.
Not only super easy but delicious! Thank you for sharing!
I tried this & my kids just loved it. Simple & tasty.
Yay!