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
Scale
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
