One Pot Spanish Chicken and Potatoes Recipe
Get ready to fall in love with comfort food all over again. One Pot Spanish Chicken and Potatoes is the kind of dish that will fill your kitchen with stunning aromas, bring everyone to the table, and leave not a single morsel behind. The juicy, golden chicken thighs, hearty potatoes, and colorful veggies all roast together in savory spices for a fuss-free dinner that bursts with flavor. And the best part? Minimal cleanup and maximum flavor, every single time you make it. If you need a weeknight hero or a centerpiece for your next cozy gathering, let this One Pot Spanish Chicken and Potatoes do the heavy lifting—and wow your taste buds, too.
Ingredients You’ll Need
With just a handful of classic ingredients, you’ll create layers of savory, smoky, and fresh Spanish-inspired flavors. Each simple component plays an important role—from flavor-packed spices to the hearty base of vegetables and chicken. Here’s what you’ll need for One Pot Spanish Chicken and Potatoes:
- Chicken Thighs: Opt for bone-in, skin-on thighs for juicy results and crispy skin that holds up through roasting.
- Baby Potatoes: Their small size means they roast quickly and soak up all the lovely pan juices—no peeling needed!
- Red Bell Pepper: Adds a sweet pop of color and irresistible softness once roasted.
- Yellow Onion: Melts into the background, lending subtle sweetness and savory aroma.
- Garlic Cloves: Fresh minced garlic infuses the whole dish with classic Mediterranean depth.
- Olive Oil: The key to golden chicken and luscious vegetables, plus authentic Spanish flavor.
- Smoked Paprika: This is your flavor superstar; it adds deep, smoky notes that set our dish apart.
- Sweet Paprika: Balances the smoke with gentle, mild spice and beautiful red hue.
- Dried Oregano: Brings a touch of earthiness that rounds out all the other flavors.
- Cayenne Pepper (Optional): For those who love a little heat, just a sprinkle kicks things up a notch.
- Salt: Essential for bringing all the aromatics together and seasoning the potatoes fully.
- Black Pepper: A grounding note that sharpens the overall taste profile.
- Chicken Broth: Moistens everything for tender, juicy bites and creates an irresistible sauce at the bottom of the pan.
- Chopped Fresh Parsley: The perfect finishing touch—bright, herbal, and fresh.
- Lemon Wedges: A squeeze at the table lifts every bite and ties all the flavors together.
How to Make One Pot Spanish Chicken and Potatoes
Step 1: Prep and Season the Chicken
Start by preheating your oven to 400°F (200°C). Pat the chicken thighs completely dry using paper towels—this helps you get that dreamy crispy skin later. In a small bowl, combine the smoked paprika, sweet paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Rub this spice mix generously all over the chicken, making sure to coat both sides. This is where your One Pot Spanish Chicken and Potatoes starts to build those big, bold flavors right from the get-go.
Step 2: Sear the Chicken
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin side down. Sear for about 4–5 minutes until the skin is beautifully golden brown and crispy, then flip and cook for another 2 minutes. Remove the chicken from the pan and set it aside for a few minutes—don’t worry, it’ll finish cooking in the oven.
Step 3: Sauté the Vegetables
Keeping all those flavorful drippings in the pan, add your sliced onion, bell pepper, minced garlic, and halved baby potatoes. Sprinkle with a little salt and give everything a good stir to coat the veggies and potatoes in that irresistible oil and spice glaze. This helps the vegetables caramelize during roasting and deepens every bite of your One Pot Spanish Chicken and Potatoes.
Step 4: Build and Bake
Pour the chicken broth over the vegetables in the pan, gently deglazing any crispy bits stuck to the bottom—they’ll melt into the most scrumptious sauce. Now, nestle your seared chicken thighs right on top, skin side up, letting them sit in all those future pan juices. Transfer the entire skillet or Dutch oven to the hot oven and roast for 30–35 minutes, or until the chicken is fully cooked through and the potatoes are perfectly tender.
Step 5: Garnish and Serve
Once out of the oven, shower the whole pan with freshly chopped parsley and bring it to the table with wedges of lemon for squeezing. The green and yellow pops make everything look (and taste!) even more vibrant. There you have it—One Pot Spanish Chicken and Potatoes that’s ready to wow.
How to Serve One Pot Spanish Chicken and Potatoes
Garnishes
The vibrant simplicity of this dish deserves a picturesque finish! Generously sprinkle fresh parsley across the top for a crisp, herbal lift. Lemon wedges are a must—just a squeeze brings brightness to all the rich, smoky notes. If you want a Spanish flourish, a dusting of extra smoked paprika or even a little crumbled feta can add more depth and color.
Side Dishes
One Pot Spanish Chicken and Potatoes is truly a one-and-done meal, but you can easily round it out with a simple green salad tossed in sherry vinegar, or a plate of grilled asparagus or roasted green beans. Warm, crusty bread is absolutely irresistible for soaking up all the delicious juices left in the pan. And if you’re going all out, a glass of bold Spanish red wine is an outstanding match.
Creative Ways to Present
Make it a dramatic centerpiece by serving the skillet right at the table—everyone can help themselves and see that gorgeous golden chicken lined up atop the veggies. For more elegant plating, arrange a thigh and generous spoonful of potatoes and peppers on each plate, garnishing individually. Or go tapas-style: cut the chicken off the bone, toss with the veg, and serve in small bowls for a relaxed, shared dining vibe.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Spanish Chicken and Potatoes keeps well in an airtight container in the fridge for up to three days. Let it cool completely before storing, and try to keep some of the pan juices with each portion so the chicken and potatoes stay moist and flavorful.
Freezing
You can freeze leftovers for another quick meal later on! Simply transfer everything to a freezer-safe container (including the sauce and potatoes), and freeze for up to 2 months. For the best results, thaw overnight in the fridge before reheating so the texture stays more like freshly made.
Reheating
To reheat, place the chicken and potatoes in an oven-safe dish and cover with foil—bake at 350°F (175°C) until heated through, about 15–20 minutes. You can also use the microwave for faster lunches, but make sure to cover the dish to trap moisture and keep the chicken juicy.
FAQs
Can I use boneless chicken thighs or chicken breasts instead?
Absolutely! Boneless chicken thighs work well and will cook a bit faster—just keep an eye on them so they don’t dry out. Chicken breasts are an option too, though they might be a little less juicy; check for doneness at around 25 minutes in the oven.
Is it possible to prepare One Pot Spanish Chicken and Potatoes ahead of time?
Yes—season and sear the chicken ahead, then assemble everything in the cooking vessel up to a day in advance. Store it covered in the fridge, and when ready to eat, simply pop it in the oven as directed (you may need an extra 5–10 minutes of baking time).
What other vegetables can I add to this dish?
This recipe is wonderfully flexible! Try adding sliced zucchini, chunks of eggplant, or wedges of tomato before roasting. Just keep the total volume similar so the pan doesn’t get overcrowded and everything roasts efficiently.
Can I use regular potatoes instead of baby potatoes?
Definitely! Just cut larger potatoes into 1-inch chunks so they cook through in the same amount of time. Yukon Gold or red potatoes work especially well for that creamy texture.
How do I make this spicier or milder?
To crank up the heat, add extra cayenne or a few dashes of your favorite hot sauce. For a milder version, simply skip the cayenne altogether—your One Pot Spanish Chicken and Potatoes will still be packed with flavor from the smoked paprika and garlic.
Final Thoughts
If you love meals that are simple to prep, incredibly satisfying, and brimming with flavor, One Pot Spanish Chicken and Potatoes will be a guaranteed new favorite. It’s perfect for busy nights, special gatherings, or anytime you want a little adventure on your weeknight menu. Share it with friends and family—you might just find yourself making it again and again!
Print
One Pot Spanish Chicken and Potatoes Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One Pot Spanish Chicken and Potatoes recipe is a flavorful and easy dish that combines tender chicken thighs with baby potatoes, bell peppers, and a blend of Spanish-inspired spices. Perfect for a hassle-free weeknight dinner!
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
Potatoes:
- 1 pound baby potatoes, halved
Vegetables:
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1/4 cup chicken broth
- 2 tablespoons chopped fresh parsley for garnish
- lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chicken: Pat the chicken thighs dry and rub with a spice mixture.
- Sear the chicken: Brown the chicken thighs in a skillet, then set aside.
- Cook the vegetables: In the same skillet, sauté onions, peppers, garlic, and potatoes.
- Combine and roast: Add chicken back to the skillet, pour in broth, and roast in the oven.
- Garnish and serve: Garnish with parsley and serve with lemon wedges.
Notes
- For extra depth of flavor, add a pinch of saffron to the broth or stir in some sliced Spanish chorizo before roasting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One Pot, Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 4g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
