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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
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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.
I love this recipe, it is unbelievably diversifiable and the easiest dinner to throw together if you are short on time but have fresh chicken in the fridge. I am all about simple and make it with chicken breasts, I skip the pan frying and just throw the raw potatoes and chicken together in the skillet, then into the oven for 40 minutes. I use different spices or rubs on the chicken each time to change things up and usually just salt and pepper and garlic infused oil on the potatoes, also excellent topped with ghee! Absolutely a favorite recipe that I have been making since it arrived in my inbox, 3 years ago, and will continue to make it on those nights when I want gourmet flavor without hours of prep!
Hi Sheri, great to know that you love this recipe, please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
Esa receta no es española. Sí es cierto que aquí hacemos un asado de pollo con patatas, pero no con esos ingredientes ni la forma de cocinarlos. Seguramente esta estará deliciosa, pero no es española ?
Are you guys BLIND? Brown sugar & salt go on potatoes! I’m making this tonight, MMMMMM ??
That’s awesome, try it. :)
My husband and I loved this recipe! I made it exactly as written but I doubled it.We have enough for another night. I love this website and it is one of my favorite places to find great recipes!
Just made this recipe tonight and it turned out great! I used a whole red onion because I love onions, and used a nonstick skilled that I have that can go into the oven. The smoked paprika is really subtle once cooked. Easy, will make again. Thanks!
Hi Jenn, so glad that you tried my recipe and liked it.
What happened to the 1 teaspoon of brown sugar?
Just wondering where do you add the brown sugar to ?
What kind of skillet do you use? I have a non-stick pan, but not sure if it can be used in the oven.
Hi, I think your “print” button does not work. Clicked it several times and nothing happened. It worked previously.
I love chicken and potatoes, this looks amazing. Is it spicy?
No it’s not spicy. It’s just a little bit heat.
What happened to the 1 tsp of brown sugar?