Roasted Chicken and Potatoes
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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.
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!
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.
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.
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.
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 Thighs, Chicken with Brussels Sprouts and Mustard Sauce, or these Slow Cooker BBQ Beef Stuffed Potatoes. Enjoy!
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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Roasted Chicken and Potatoes
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
- 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.
- Adapted from Spanish Chicken and Potato Roast.
Nutrition
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.
You lost me at “microwave potatoes” 😆 I don’t ever microwave any food, I like to cook the old fashioned and healthy way.
There you go then Ruda. It is a super easy mid-week dinner, so the microwave does assist here. Feel free to try it with fork tender boiled potatoes then. 🙂
Hey Kevin, Just discovered your site and seems to be some great recipes I’m gonna try out this week.
Regarding this one – any reason you opted for boneless & skinless over bone in and skin on? I usually cook wiith the latter as I love crispy skin and feel the bone generally helps retain moisture when cooking.
Should come out similar if i opt to use those right?
No reason David, just easier and what was on hand. I’d roast an additional 10 minutes or be sure the internal temperature of the bone-in is at 165°F.
Big flavor, minimal effort…that sounds like a real winner to me.
Thanks Karen. Sometimes the stars align just right and dishes like this happen. 🙂
This is definitely weeknight winning!!! I love how easy this is to make, yet it doesn’t sacrifice flavor! I can almost smell the chicken from here! SO GOOD!!
Pinning!
Thanks Cheyanne! While regular paprika is fine in this I do highly recommend that smoky paprika for that extra flavor. Have a great weekend!
This sounds amazing. I love the fresh simple flavors. And chicken thighs. I love chicken thighs. Oh, and a one pot meal. I love that too. Great recipe!
Easy clean up + delicious meal = YES! 😉
This is exactly the kind of dinner we love – easy to prepare and packed with flavor! Trying this soon.
It will not disappoint Marissa, so darn good (and easy)!
Hey Kevin! This is my kind of food! I use smoked paprika quite a bit, it adds to such to a dish. And David is right, bacon makes everything better. I like to cook bacon in the oven and I don’t think the residual bacon fat would hurt this dish.
I love a dish that’s simple and easy to prepare with lots of flavor. My kinda dinner too, go bacon!
A great choice for a fall mid-week dinner. I like the addition of sherry. Thinking of substituting hot smoke paprika for some of paprika. Do you think maybe a 1/2 tsp would be over the top?
This dish calls for 2 teaspoons of the smoked paprika, so a 1/2 of paprika would be under and no problem. Maybe do it your way and mix it all up and put half the chicken mixture in the pan and to the remaining chicken in the bowl add the other 1 1/2 tsp paprika and mix. That way you can see if you like it with the recommended 2 tsp compared to the 1/2 teaspoon mixture?
Just a suggestion. Regular paprika is not as potent in flavor as the smoked. Let me know Ron!
Bacon makes everything better! This sounds like my kind of weeknight recipe, Kevin. I mean all of those flavors going on in there really make my mouth water…and it’s only 8am here on the east coast right now! 🙂 I can totally see why there were no leftovers of this one!
I so agree, bacon for the win!
I bet everyone loved it Kevin! What’s not to love? The ingredient list looks delicious. This hearty meal looks like it would be a winner at our house too!
Hey there Mary Ann! Yes, this is a good one and perfect for a crowd, too. 🙂