Description
This One Pan Spanish Chicken with Chorizo, Tomato and Potatoes is a hearty, flavorful dish combining tender chicken thighs, spicy chorizo, and a rich tomato sauce with roasted baby potatoes. Cooked all in one oven-proof pan, it’s a convenient recipe that delivers authentic Spanish flavors with minimal cleanup.
Ingredients
Scale
Chicken and Meat
- 4 chicken thigh fillets, skin on and bone in (about 8oz/250g each)
- 2 chorizo sausages (5 – 6 oz / 150 – 200g total), cut into 1/3cm (1/8″) slices
Vegetables
- 8 – 12 baby potatoes, scrubbed and skin on, halved (or 3 medium potatoes cut into quarters)
- 2 cloves garlic, minced
- 1 small red capsicum (bell pepper), sliced
- 1 small red onion, halved and sliced (or ordinary onion)
- 1/2 to 1 punnet cherry tomatoes (8oz / 250g)
Pantry and Spices
- 1 can (15oz/400g) crushed tomatoes
- 1 tbsp dried oregano
- 2 tbsp lemon juice
- 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 as needed for frying
Garnish
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the combined dish.
- Prepare Chicken Rub: In a small bowl, combine paprika, cayenne or chili powder, salt, black pepper, and lemon juice to create a flavorful rub. Slather this mixture evenly over the chicken thighs.
- Par-cook Potatoes: Boil or microwave the baby potatoes until they are slightly undercooked, so they will finish cooking in the oven without becoming mushy.
- Brown Chicken: Heat olive oil in a large, deep frying pan or oven-proof casserole dish over high heat. Place chicken skin side down and cook until light brown (about 1 to 1.5 minutes), then flip and brown the other side for the same time. Remove chicken and set aside in a bowl.
- Cook Chorizo: In the same pan, add the sliced chorizo and fry until light brown on each side (about 1 minute per side). Remove and add to the bowl with chicken.
- Sauté Vegetables: If the pan looks dry, add 1 tbsp olive oil (optional). Add minced garlic, sliced red capsicum, and red onion. Sauté for 2 minutes until the capsicum is slightly charred and fragrant.
- Add Tomatoes and Spices: Pour in the crushed canned tomatoes and sprinkle in dried oregano. Stir well, scraping the bottom of the pan to lift any browned bits for extra flavor.
- Combine Ingredients: Add the par-cooked potatoes, browned chicken, chorizo, and cherry tomatoes into the pan. Nestle the chicken so it is half submerged in the tomato mixture.
- Simmer and Bake: Bring the mixture to a simmer on the stovetop, then cover with a lid or foil and transfer the pan to the preheated oven. Bake for 30 to 40 minutes until the chicken is fully cooked through and golden brown.
- Serve: Remove from the oven and garnish with fresh oregano leaves before serving warm.
Notes
- Use bone-in, skin-on chicken thigh fillets for juicier and more flavorful meat.
- Baby potatoes with skin on add texture and hold their shape well during cooking.
- Adjust cayenne or chili powder amount depending on your preferred spice level.
- Par-cooking the potatoes ensures they finish cooking perfectly in the oven without becoming too soft or mushy.
- If you don’t have an oven-proof pan, transfer the contents to a baking dish before baking.
- Fresh oregano leaves add a bright herbal finish but can be omitted if unavailable.
- This dish can be served on its own or with crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Keywords: Spanish chicken recipe, one pan chicken dinner, chorizo chicken, baked chicken with potatoes, tomato chicken stew
