Spanish Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
545 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Chicken
Description
Spanish Chicken features a mix of smoked paprika, cumin, garlic powder, and oregano seasoning rubbed on juicy chicken thighs with skin left on to crisp in the oven. Yukon Gold potatoes roast until tender and slightly crisp, while red bell peppers soften during the cooking process. The slices of Spanish chorizo add a spicy and savory richness that melds with the chicken and vegetables. Cooking everything together on a sheet pan allows flavors to combine and results in a balanced meal with crispy, tender, and smoky elements.
Once cooked, the dish is garnished with fresh chopped parsley, adding a hint of brightness. This recipe suits an oven roast dinner where the chicken provides protein, the potatoes starch, and the peppers and chorizo add vegetable and meat depth. It can stand as a satisfying entrée for a family meal.
The recipe suggests using Yukon Gold potatoes but allows substitutions with small red or Russet potatoes cut into cubes. Spanish chorizo, a hard dried sausage, is preferred over fresh Mexican chorizo for authentic flavor. Using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F guarantees safe doneness.
Ingredients
For the spice blend
- 2 teaspoons smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin ground
- 1/4 teaspoon oregano dried
- 3/4 teaspoon garlic powder
For the Spanish chicken
- 6 chicken thighs bone in, skin on
- 1 pound Yukon Gold potatoes halved, small
- 1 tablespoon olive oil
- 2 bell pepper cored, seeded and cut into 2 inch strips, red
- 1 pound spanish chorizo cut into 1/2 inch slices
- 2 tablespoons parsley chopped, fresh leaves
- salt to taste
- black pepper to taste
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Combine all the ingredients in the spice blend in a small bowl. Stir until well mixed.
- Rub the spice blend all over the chicken thighs. Arrange the chicken on the sheet pan.
- Place the potatoes in a large bowl with the olive oil and salt and pepper to taste. Toss to coat the potatoes.
- Scatter the potatoes around the chicken thighs.
- Bake for 25 minutes. Add the red peppers to the sheet pan.
- Bake for an additional 10 minutes. Add the chorizo to the sheet pan.
- Bake for 10 more minutes or until chicken is cooked through and potatoes and peppers are tender. Sprinkle with parsley, then serve.
Notes
- Yukon Gold potatoes are recommended, but small red or cubed Russet potatoes can be used as alternatives.
- Use Spanish chorizo, a dried sausage from the deli section, rather than fresh Mexican chorizo for authentic flavor.
- Check chicken doneness with a meat thermometer to ensure it reaches 165°F internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 13g | 4% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 158mg | 53% |
| Sodium | 793mg | 33% |
| Potassium | 650mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2040IU | 41% |
| Vitamin C | 61.1mg | 68% |
| Calcium | 36mg | 4% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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