Spanish Chicken and Potatoes
This Spanish Chicken and Potatoes is bursting with smoky paprika and tender roasted potatoes, perfect for an easy, flavorful weeknight dinner.
Equipment
- Large Mixing Bowl
- Roasting pan or baking dish
- Sharp Knife
- Cutting Board
- Measuring Spoons
Ingredients
- 1 1/2 lbs 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 red onion half an onion, sliced, adds sweetness and depth
- 8 oz baby potatoes cut into halves, 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
Instructions
- 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.
- Preheat your oven to 425°F (220°C). This high heat will help to crisp up the chicken skin and roast the potatoes perfectly.
- 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.
- 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.
- 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.
- 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.
Notes
- Marinate the chicken for at least 30 minutes to enhance flavor.
- Do not overcrowd the roasting pan to ensure proper roasting.
- Check chicken’s internal temperature to avoid undercooking.
- Let the dish rest after roasting for juicier chicken.
- Leftovers can be stored in the refrigerator for up to 3 days.