chicken with potatoes

This Spanish chicken is spiced chicken thighs roasted with potatoes, bell peppers and chorizo. A simple and satisfying one pan meal that tastes like it came from a fancy restaurant!

Spanish Chicken

smoked paprika

salt

black pepper

onion powder

cumin

oregano

garlic powder

chicken thighs (bone in, skin on)

small Yukon gold potatoes (halved)

olive oil

red bell peppers

chorizo

parsley leaves (chopped)

salt and pepper

cooking spray

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.

Easy Sheet Pan Lemon Chicken with Potatoes and Carrots is the perfect one-pan meal. Loaded with flavor from a lemon, rosemary and garlic marinade.

Sheet Pan Lemon Chicken and Potatoes

chicken thighs,

chicken legs, skin-on, (about 6 ounces each)

baby potatoes

baby carrots

Tablespoons extra virgin olive oil, (divided)

lemon,

Tablespoons fresh rosemary, leaves only ((or 2 teaspoons dried))

Tablespoon fresh thyme ((or 1/2 teaspoon dried))

garlic,

black pepper,

Preheat oven to 425°F. Set an oven rack to the middle position.

Rinse chicken pieces and pat dry. Wash potatoes and carrots and pat dry.

Zest lemon, cut in half and juice the whole lemon.

Finely chop rosemary, thyme, and garlic with a knife or in a mini food processor. Mix together with lemon juice, lemon zest, 4 tablespoons olive oil, salt, and pepper.

In a large bowl, or directly on the sheet pan, toss potatoes and carrots with half of the lemon marinade and spread out over the pan.

Toss the chicken pieces with the remainder of the lemon marinade and arrange on the sheet pan. Be sure everything is in a single layer.

Drizzle the remaining 1 tablespoon olive oil, if needed, over the chicken, potatoes, and carrots.

Place into the oven and bake for 35-40 minutes, depending on the size of your chicken pieces. Check to make sure the potatoes are cooked through by piercing with a fork.

Remove from the oven and let rest for 5-minutes before serving.

Made this the other night and everyone raved about it. Thanks for the great recipe!

I happened to have some Sauvion Sancerre Sauvignon Blanc and tried it with this recipe.  You are right, it goes really well.  The flavors in the chicken was amazing!

Sheet pan meals are the best and this one did not disappoint! Thank you!

Chicken and lemon is such a delicious combo. Thanks a lot for sharing

Dinner was ready in less than an hour, incredible!

Loving the light fresh flavors of this and how easy it comes together. Sheet pan meals are the best!

This looks fabulous and quite easy to pull together so definitely making this sheet pan dish. Thanks!

This could surely be my weekend family treat. Love that this platter is so yum and flavorful and healthier too. Super combination of veggies too.

Your sheet pan chicken dinner with all those colorful veggies looks so delicious and I love the lemon flavoring you added.  Definitely making this for a quick meal for the family

My favorite combo. Chicken and lemon! This is a fantastic recipe. Thanks!

This delicious Chicken Thighs with Potatoes recipe is hearty, comforting, and loaded with flavor. A super easy one-pan meal, it only takes 10 minutes to prep, and the rest is hands-off. It’s perfect for busy weeknights and is sure to become a new family favorite!

Chicken Thighs with Potatoes

chicken thighs (with skin and bone)

baby potatoes (halved)

tbsp balsamic vinegar

garlic

paprika

coriander

Salt and black pepper

chopped parsley

Preheat oven to 400°F. Dry the chicken thighs and potatoes with a paper towel and place on a 9x13 oven-safe casserole/baking dish.

In a small bowl, mix olive oil, balsamic vinegar, garlic, paprika, onion powder, cumin, coriander, salt, and pepper. Mix well to combine.

Drizzle the marinade over the chicken in the baking dish.

Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce. Position the potatoes around or between the chicken, making sure not to place them on top. If you put the potatoes on top, the chicken skin may steam and become soggy, instead of being crispy.

Bake uncovered for 50-60 minutes until the potatoes are fork tender and the chicken is cooked through.

Broil for an additional 3-5 minutes to achieve an even crispier chicken skin with a golden-brown color.

Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.

I made this for dinner tonight, it was delicious. Simple and easy. It'll be on rotation for dinner meals

I made this just as your recipe and it was easy and wonderfully delicious. Thank you.

this was really good and easy. i think i might add some onions next time too!

The Fam loved this so much! There were no leftovers. Potatoes were a hit. I didnt have coriander or parsley and just left it out. Easy prep. Will make again

I give it a 5 star rating due to it being quick &amp; easy, and delish

I loved this dish. The crispy potatoes were amazing.

Top 3 chicken with potatoes recipes from across the web

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Sheet Pan Lemon Chicken and Potatoe...

Chicken Thighs with Potatoes

Top 3 chicken with potatoes recipes from across the web

The most viewed chicken with potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spanish Chicken

Sheet Pan Lemon Chicken and Potatoe...

Chicken Thighs with Potatoes

The most viewed chicken with potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine