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One Pan Spanish Chicken with Chorizo, Tomato, and Potatoes Recipe

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★★★★★

4.6 from 120 reviews

This flavorful One Pan Spanish Chicken with Chorizo, Tomato and Potatoes is a hearty dish combining tender chicken thighs, spicy chorizo, and a rich tomato sauce infused with paprika and fresh oregano. Easy to prepare and bake in a single pan, this recipe delivers authentic Spanish flavors with minimal cleanup.

Ingredients

Scale

Chicken and Protein

  • 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each)
  • 2 chorizo sausages (5 – 6 oz / 150 – 200g total), sliced into 1/3cm (1/8″) rounds

Vegetables

  • 8 – 12 baby potatoes, scrubbed, skin on, halved (or 3 medium potatoes cut into quarters)
  • 1 small red capsicum (bell pepper), sliced
  • 1 small red onion, halved and sliced (or regular onion)
  • 2 cloves garlic, minced
  • 1/2 to 1 punnet cherry tomatoes (8oz / 250g)

Canned and Pantry Items

  • 1 can (15oz / 400g) crushed tomatoes
  • 2 tbsp lemon juice
  • 1 tbsp dried oregano
  • 1 1/2 tbsp paprika
  • 1/4 – 1/2 tsp cayenne or chili powder (adjust to taste)
  • 1 1/2 tsp salt
  • Black pepper to taste
  • Olive oil (for cooking)

Garnish

  • Fresh oregano leaves

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C).
  2. Prepare the Rub: In a small bowl, mix together paprika, cayenne or chili powder, salt, lemon juice, and black pepper to create a spice rub. Coat the chicken thighs evenly with this mixture.
  3. Pre-cook Potatoes: Boil or microwave the baby potatoes until they are slightly undercooked but tender enough to finish cooking in the oven later.
  4. Brown the Chicken: Heat olive oil in a large, deep frying pan or oven-proof casserole dish over high heat. Place chicken thighs skin-side down and cook for about 1 to 1 1/2 minutes until light brown. Flip and brown the other side for the same amount of time. Remove chicken to a large bowl.
  5. Cook Chorizo: In the same pan, add chorizo slices and fry for about 1 minute on each side until lightly browned. Transfer to the bowl with the chicken.
  6. Sauté Vegetables: If needed, add a tablespoon of olive oil to the pan. Add minced garlic, sliced capsicum, and onions. Sauté for 2 minutes, allowing the capsicum to char slightly, obtaining flavor from the browned bits left by the chicken and chorizo.
  7. Add Tomatoes and Seasoning: Stir in the canned crushed tomatoes and dried oregano, scraping the pan bottom to loosen any browned bits.
  8. Add Remaining Ingredients: Return the potatoes, chicken, chorizo, and cherry tomatoes to the pan. Nestle the chicken so it is half submerged in the tomato mixture.
  9. Simmer and Bake: Bring the mixture to a simmer on the stovetop, then cover the pan with a lid or foil. Transfer it to the preheated oven and bake for 30 to 40 minutes until the chicken is cooked through and dark brown.
  10. Serve: Remove from oven and garnish with fresh oregano leaves before serving warm.

Notes

  • Use bone-in, skin-on chicken thighs for the best flavor and moistness.
  • Baby potatoes are ideal; if unavailable, medium potatoes cut into quarters will work.
  • Slightly undercooking the potatoes before adding to the pan ensures they don’t overcook during baking.
  • Adjust cayenne or chili powder to control the spiciness level.
  • Using an oven-proof skillet or casserole dish allows easy transfer between stovetop and oven.
  • Fresh oregano leaves add a fragrant, herbal finish but can be substituted with fresh parsley if unavailable.

Keywords: Spanish chicken, chorizo, one pan chicken, baked chicken thighs, potato and tomato chicken, easy Spanish recipe

Find it online: https://bitesizedbenny.com/one-pan-spanish-chicken-with-chorizo-tomato-and-potatoes-recipe/