This Spanish Chicken with Chorizo and Potatoes is a deliciously rustic dish that brings the sunny flavors of Spain right to your dinner table. It features juicy chicken thighs roasted with smoky chorizo, golden potatoes, and sweet bell peppers — all coated in a paprika-infused olive oil.
With crispy skin, tender meat, and spicy undertones, this hearty meal is perfect for a family dinner or a cozy weekend feast. Its simplicity and rich flavor make it a popular favorite across the UK, US, and increasingly across Scandinavian homes where comfort and bold tastes go hand-in-hand.
Ingredients
Serves 4 | Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min
Main Ingredients:
- 8 bone-in, skin-on chicken thighs
▪︎ US: ~2.2 lbs | Metric: 1 kg - 200g / 7 oz Spanish chorizo, sliced into thick coins
- 600g / 1.3 lbs baby potatoes, halved
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large red onion, sliced into wedges
- 3 tbsp olive oil
- 1 tsp smoked paprika (or sweet paprika for milder taste)
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley or coriander, chopped (for garnish)
- Optional: lemon wedges for serving
Instructions
- Preheat the oven to 200°C / 400°F (fan 180°C / 375°F).
- Prepare the marinade: In a large bowl, mix the olive oil, smoked paprika, oregano, salt, and pepper.
- Toss the ingredients: Add the chicken thighs to the bowl and rub the mixture under the skin. Add potatoes, peppers, onions, and chorizo, and toss to coat evenly.
- Arrange on a tray: Spread everything in a single layer on a large roasting tray or baking dish. Ensure the chicken skin is facing up.
- Roast: Bake for 40–45 minutes until the chicken is golden, skin is crispy, and the juices run clear. Potatoes should be tender and slightly crispy on the edges.
- Garnish & Serve: Scatter chopped parsley over the top and serve with lemon wedges if desired.
Cooking Tips & Variations
- Spice Level: Use hot chorizo for more heat, or sweet/mild chorizo for a kid-friendly version.
- Vegetarian Version: Swap chicken and chorizo for smoked tofu and roasted chickpeas.
- Low Carb Option: Substitute potatoes with cauliflower florets or turnips.
- Scandinavian Twist: Add pickled red onions or serve with a dollop of herbed yogurt on the side.
- Extra Crisp: Broil for the last 5 minutes if you love crispy skin.
Nutritional Information (Per Serving – Approximate)
- Calories: 620 kcal
- Protein: 38g
- Fat: 38g
- Carbohydrates: 28g
- Fibre: 4g
Note: Based on 4 servings with skin-on chicken and standard chorizo.
Related Recipes
- Try our Keto Garlic Butter Chicken with Zucchini Noodles for a vegetarian-friendly alternative.
- Curious about authentic Spanish chorizo? Read more at BBC Good Food.
FAQs
Can I make this ahead of time?
Yes! You can marinate everything and refrigerate it up to 24 hours before baking.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C/350°F until hot through.
Can I use boneless chicken?
Yes, but reduce cooking time by about 10–15 minutes to avoid drying it out.
Final Thoughts
If you’re looking for a comforting meal that’s bursting with flavor and comes together in under an hour, this Spanish Chicken with Chorizo and Potatoes is a must-try. It’s vibrant, satisfying, and wonderfully flexible.
Let us know how yours turns out in the comments — and don’t forget to snap a pic and share it!
