How To Make Spanish Chicken with Potatoes
Whip up a flavorful batch of this baked Spanish chicken, coated in a smoky and earthy spice blend, and served with tender vegetables, for a hearty meal!
For Spice Blend:
- 2tspsmoked paprika
- ¼tspblack pepper
- ½tsponion powder
- ½tspground cumin
- ¼tspdried oregano
- ¾tspgarlic powder
For Spanish Chicken:
- 6chicken thighs,bone in, skin on
- 1lbsmall yukon gold potatoes,halved
- 1tbspolive oil
- 2red bell peppers,cored, seeded, cut into 2-inch strips
- 1lbSpanish chorizo,cut into ½-inch slices
- 2tbspfresh parsley leaves,chopped
- salt and pepper,to taste
- cooking spray
Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
Combine all the ingredients in the spice blend in a small bowl. Stir until well mixed.
Rub the spice blend all over the chicken thighs. Arrange the chicken on the sheet pan.
Place the potatoes in a large bowl with olive oil and salt and pepper to taste. Toss to coat the potatoes.
Scatter the potatoes around the chicken thighs.
Bake for 25 minutes. Add the red peppers to the sheet pan.
Bake for an additional 10 minutes. Add the chorizo to the sheet pan.
Bake for 10 more minutes or until the chicken is cooked through, and the potatoes and peppers are tender.
Sprinkle with parsley, then serve. Enjoy!
- Calories: 911.48kcal
- Fat: 67.79g
- Saturated Fat: 20.25g
- Trans Fat: 0.16g
- Monounsaturated Fat: 31.64g
- Polyunsaturated Fat: 10.86g
- Carbohydrates: 20.45g
- Fiber: 3.23g
- Sugar: 2.38g
- Protein: 52.44g
- Cholesterol: 255.67mg
- Sodium: 1101.44mg
- Calcium: 44.02mg
- Potassium: 1148.49mg
- Iron: 3.81mg
- Vitamin A: 131.38µg
- Vitamin C: 67.30mg
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