Spanish Chicken with Chorizo and Potatoes

This one-pan Spanish chicken dish is a flavor-packed meal that’s perfect for a busy weeknight! Juicy chicken thighs, smoky chorizo, tender potatoes, and sweet tomatoes come together with a zesty spice rub for a vibrant, hearty dinner. Everything cooks in one skillet, making cleanup a breeze. Serve it straight from the oven with a sprinkle of fresh herbs for a rustic, crowd-pleasing feast!

Instructions

1. 1

   Preheat your oven to 350°F (180°C). In a small bowl, mix lemon juice, paprika, cayenne pepper, salt, and black pepper to make the spice rub. Rub it generously over the chicken thighs.

2. 2

   Boil or microwave the baby potatoes until just shy of fully cooked, about 5-7 minutes. Drain and set aside.

3. 3

   Heat 1 tbsp olive oil in a large, oven-safe skillet or casserole dish over high heat. Add the chicken, skin-side down, and sear for 1-2 minutes until golden. Flip and sear the other side for another 1-2 minutes. Remove to a bowl.

4. 4

   In the same skillet, add the chorizo slices and cook for 1 minute per side until lightly browned. Remove to the bowl with the chicken.

5. 5

   If the pan looks dry, add another 1 tbsp olive oil. Sauté garlic, red bell pepper, and red onion for 2 minutes until the peppers are slightly charred and fragrant.

6. 6

   Stir in the crushed tomatoes and dried oregano, scraping up any browned bits from the pan. Add the potatoes, chicken, chorizo, and cherry tomatoes, nestling the chicken so it’s half-submerged in the sauce.

7. 7

   Bring to a simmer, then cover with a lid or foil. Transfer to the oven and bake for 30-40 minutes, until the chicken is cooked through and the sauce is thickened.

8. 8

   Remove from the oven and let it sit for a minute. Garnish with fresh oregano leaves, if using, and serve hot straight from the skillet.

Recipe Notes

• Chicken – Bone-in, skin-on thighs deliver the juiciest results and crispy skin. Boneless thighs or drumsticks work too, but reduce baking time by 5-10 minutes for boneless.

• Potatoes – Baby potatoes are perfect for bite-sized pieces, but any potato cut into small chunks works. Slightly undercook them to avoid mushiness during baking.

• Chorizo – Use cured chorizo from the deli for easy slicing and bold flavor. Raw chorizo is trickier to slice but can be crumbled and cooked longer if preferred.

• Cherry tomatoes – These add bursts of sweetness. If your pan is small, use half a punnet to avoid overcrowding, but a full punnet enhances the dish.

• Lemon juice – Fresh lemon juice adds brightness, but you can swap it for sherry vinegar, white wine vinegar, or a mix of half regular vinegar and half water.

• Spice level – Adjust cayenne pepper to your taste: 1/4 tsp for mild, 1/2 tsp for a noticeable kick. Smoked paprika adds depth without extra heat.

• Storage – Leftovers keep in the fridge for up to 3 days or freeze for 2 months. Reheat in the oven at 300°F (150°C) to maintain texture.

• Nutrition – Values are per serving, based on bone-in thighs and full-fat chorizo. Using skinless thighs or low-fat chorizo can reduce calories by about 100-150.