Spanish Chicken and Potatoes

If you’re looking for a comforting meal that brings a taste of Spain right to your kitchen, look no further than this Spanish Chicken and Potatoes recipe. Juicy chicken thighs seasoned with a blend of spices, roasted alongside tender baby potatoes and aromatic garlic, make for a dish that is not only simple to prepare but also packed with flavor. The combination of smoky paprika and a hint of sweetness from brown sugar creates a delightful balance that will have you coming back for seconds.

Why This Recipe Is Reliable

This Spanish Chicken and Potatoes recipe is a winner for a multitude of reasons. First and foremost, it requires minimal prep time while delivering maximum flavor. The ingredients are straightforward, ensuring that even novice cooks can whip up this dish with confidence. Moreover, it uses easily accessible ingredients that you might already have in your pantry. Each bite is a perfect harmony of spices, making it a delightful choice for family dinners or gatherings with friends.

Ingredient List

• 1 1/2 lbs (750g) chicken thighs – Bone-in, skin-on for best flavor.
• Salt – To taste, enhances the overall flavor.
• Ground black pepper – Freshly ground is preferred for a more robust taste.
• 1/2 teaspoon smoked paprika – Adds a lovely smoky flavor.
• 1 1/2 tablespoons lemon juice – Brightens up the dish and balances flavors.
• 1 tablespoon parsley leaves, chopped – For a fresh finish.
• 2 tablespoons olive oil – Helps to crisp the chicken and roast the potatoes.
• 4 cloves garlic, minced – Infuses the dish with aromatic goodness.
• 4 oz (120g) red onion, half an onion, sliced – Adds sweetness and depth.
• 8 oz (230g) baby potatoes, cut into halves – Their creamy texture complements the chicken.
• 1/4 teaspoon salt, or to taste – For seasoning the potatoes.
• 1 teaspoon brown sugar – A touch of sweetness to balance the flavors.

Gear Up: What to Grab

• Large mixing bowl – For marinating the chicken.
• Roasting pan or baking dish – To roast the chicken and potatoes together.
• Sharp knife – For chopping the vegetables.
• Cutting board – Essential for safe food prep.
• Measuring spoons – To ensure correct ingredient quantities.

Directions: Spanish Chicken and Potatoes

Step 1: Marinate the Chicken

In a large mixing bowl, combine the chicken thighs, salt, ground black pepper, smoked paprika, lemon juice, chopped parsley, and minced garlic. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

Step 2: Preheat the Oven

Preheat your oven to 425°F (220°C). This high heat will help to crisp up the chicken skin and roast the potatoes perfectly.

Step 3: Prepare the Vegetables

While the chicken is marinating, slice the red onion and cut the baby potatoes in half. In a separate bowl, toss the potatoes with olive oil, a pinch of salt, and brown sugar until they are well coated.

Step 4: Assemble the Dish

In a roasting pan or baking dish, arrange the marinated chicken thighs skin-side up. Scatter the sliced red onion and coated baby potatoes around the chicken.

Step 5: Roast

Place the roasting pan in the preheated oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.

Step 6: Garnish and Serve

Once cooked, remove the pan from the oven. Let it rest for about 5 minutes before garnishing with additional chopped parsley if desired. Serve the Spanish Chicken and Potatoes warm, enjoying each flavorful bite.

Swap Guide

• Chicken thighs: Chicken drumsticks or breasts can be used if preferred.
• Baby potatoes: Any small waxy potatoes will work; you can also use sweet potatoes for a twist.
• Red onion: Yellow or white onions can be substituted in a pinch.
• Smoked paprika: Regular paprika can be used, though it won’t have the same smoky flavor.

Errors to Dodge

To ensure your dish turns out perfectly, keep these common pitfalls in mind:

• Not marinating the chicken long enough can result in less flavor.
• Overcrowding the roasting pan may lead to steaming instead of roasting.
• Ignoring the internal temperature of the chicken can lead to undercooked meat.
• Not letting the dish rest after cooking can lead to less juicy chicken.

Prep Ahead & Store

If you want to save time during the week, you can prep this dish ahead of time:

• Marinate the chicken the night before and store it in the refrigerator.
• Chop the vegetables ahead of time and keep them in an airtight container in the fridge.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Your Top Questions

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can become dry if overcooked. Adjust the cooking time accordingly.

Can I make this dish in a slow cooker?

Absolutely! You can place the marinated chicken and vegetables in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

What can I serve with Spanish Chicken and Potatoes?

This dish pairs wonderfully with a fresh green salad, crusty bread, or a side of steamed vegetables for a complete meal.

Is this recipe spicy?

No, this recipe is not spicy. The smoked paprika adds flavor without heat, making it suitable for all taste preferences.

See You at the Table

This Spanish Chicken and Potatoes recipe is a fantastic way to bring vibrant flavors into your kitchen without spending hours cooking. With its straightforward ingredients and easy preparation, it’s perfect for a busy weeknight or a relaxed weekend dinner. Gather your loved ones, serve this dish warm, and enjoy the delightful taste of Spain right at your table. Whether savoring the juicy chicken or the tender potatoes, every bite will remind you of the joy of home-cooked meals. Enjoy your culinary journey!