Roasted Chicken and Potatoes

4.88 from 8 votes

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I’ve got a super easy mid-week dinner for you with this Spanish inspired Roasted Chicken and Potatoes. Tender chicken thighs are simply seasoned with smoked paprika and lemon juice, then slow roasted with red onions, garlic and Yukon Gold potatoes for a simple and rustic dish that delivers big on flavor with minimal effort.

For this Spanish Chicken boneless thighs are simply seasoned with smoked paprika and lemon juice, slow roasted with red onions, garlic and potatoes for a rustic dish for a simple and rustic dish that delivers big on flavor with minimal effort. keviniscooking.com

Roasted Chicken and Potatoes

OK, this Spanish inspired Roasted Chicken and Potatoes is so easy and I get rave reviews for this one pan, all-in-one dinner. Dave had a gang of buddies over the other evening when I was out meeting a friend for dinner and I figured they’d enjoy this one. Nothing like coming home and being told there are no leftovers and so and so wants the recipe!

This Spanish Roasted Chicken and Potatoes is a one pan, super easy mid-week dinner for the family. Chicken thighs are seasoned with smoked paprika and lemon juice, slow roasted with red onions, garlic and potatoes and sherry.

You can either par-boil Yukon Gold potatoes or quickly microwave to speed up the cooking process with olive oil and garlic. While that’s going you slice up red onion.

Tender boneless, skinless chicken thighs get rubbed with smoked paprika, a little olive oil, lemon juice and parsley.

This Spanish Roasted Chicken and Potatoes is a one pan, super easy mid-week dinner for the family. Chicken thighs are seasoned with smoked paprika and lemon juice, slow roasted with red onions, garlic and potatoes and sherry.

A baking dish that you put in the oven to get smoking hot gets filled with those pre-cooked potatoes with the oil and garlic. This will sputter a bit as it all hits the pan, so be careful. The aroma is wonderful!

Quickly sprinkle the sliced red onion and a cut up lemon over the potatoes and back in the oven they go.

I love the taste of roasting citrus and it’s perfect in this dish.

This Spanish Roasted Chicken and Potatoes is a one pan, super easy mid-week dinner for the family. Chicken thighs are seasoned with smoked paprika and lemon juice, slow roasted with red onions, garlic and potatoes and sherry.

After 12 minutes roasting you top the vegetables with the marinated chicken and roast for another 12 minutes until the chicken is cooked through and the potatoes are a golden brown.

This Spanish Roasted Chicken and Potatoes is a one pan, super easy mid-week dinner for the family. Chicken thighs are seasoned with smoked paprika and lemon juice, slow roasted with red onions, garlic and potatoes and sherry.

A sprinkling of sherry on top after it’s done is completely optional, but the flavor is so good.

Serve this Spanish Roasted Chicken up with more cut lemon to squeeze on top and dig in.

For other one pan meals try my Five Spice Roasted Chicken ThighsChicken with Brussels Sprouts and Mustard Sauce, or these Slow Cooker BBQ Beef Stuffed Potatoes. Enjoy!

This Spanish Roasted Chicken and Potatoes is a one pan, super easy mid-week dinner for the family. Chicken thighs are seasoned with smoked paprika and lemon juice, slow roasted with red onions, garlic and potatoes and sherry.

This recipe first appeared on Kevin Is Cooking November 2017 and was updated with new content, photos and/or video in August, 2022.

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For this Spanish Chicken boneless thighs are simply seasoned with smoked paprika and lemon juice, slow roasted with red onions, garlic and potatoes for a rustic dish for a simple and rustic dish that delivers big on flavor with minimal effort. keviniscooking.com

Roasted Chicken and Potatoes

4.88 from 8 votes
This Spanish inspired Roasted Chicken and Potatoes has smoked paprika seasoned chicken and is slow roasted with red onions, garlic, potatoes and sherry.
Servings: 4 servings
Prep: 12 mins
Cook: 35 mins
Total: 47 mins

Ingredients 

  • 4 slices bacon
  • 2 lbs Yukon gold potatoes large cut into 1 1/2-inch pieces
  • 4 cloves garlic smashed and coarsely chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 lbs skinless boneless chicken thighs (8 thighs)
  • 2 tsp smoked paprika
  • freshly ground pepper
  • 4 tbsp fresh parsley roughly chopped
  • 2 lemons 1 juiced, 1 cut into wedges
  • 3 large red onions halved and thinly sliced
  • 2 tbsp sherry (optional)

Instructions 

  • Preheat oven to 500°F. Position a rack in the upper third of the oven.
  • Render bacon in a sauté pan until brown and crisp. Remove from pan, drain on paper towel and when cool, crumble. Set aside.
  • Place a large cast-iron baking dish or a rimmed baking sheet on the rack and allow to heat up.
  • Place the cut potatoes in a saucepan of heavily salted, boiling water. Cover with a lid, lower heat and cook the potatoes in gently boiling water until tender, about 15 minutes. Drain and toss them with the garlic and olive oil. (See Note 1)
  • Sprinkle the chicken thighs with the smoked paprika, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice. Toss to coat and set aside.
  • Carefully remove the hot baking dish from the oven. Carefully add the potatoes and spread in an even layer as this will sputter as it all hits the pan. Scatter the onions and 1 lemon cut into 8 pieces on top. Roast until the potatoes start to brown, about 12 minutes.
  • Turn the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl. Return to oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Chicken should have an internal temperature of 165°F.
  • Remove from the oven and sprinkle sherry (optional) on top with the remaining 2 tablespoons parsley and crumbled bacon. Serve with the remaining lemon cut into wedges.

Video

Notes

  1. To cut the time down you can microwave the potatoes. Put the cut potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places and microwave 8 minutes to cook partially.
  2. Adapted from Spanish Chicken and Potato Roast

Nutrition

Calories: 613kcal | Carbohydrates: 43g | Protein: 54g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 229mg | Sodium: 959mg | Potassium: 1786mg | Fiber: 9g | Sugar: 5g | Vitamin A: 865IU | Vitamin C: 66.6mg | Calcium: 132mg | Iron: 10.2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: Spanish
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Spanish roasted chicken on a plate with potatoes

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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22 Comments

  1. 5 stars
    We make this on regular rotation, and we use the microwave which is perfectly healthy. 😄 I just saw that you replaced the microwave step and panicked for a moment. Don’t worry. I found the note. Ha! This is one of our faves and we’ve made it with legs, thighs, bone in and out. They all work, but we prefer the boneless thighs.