Rustic Spanish Chicken with Chorizo, Tomatoes & Roasted Potatoes
A delicious one-pan dish with juicy chicken thighs, smoky chorizo, roasted potatoes, and vibrant cherry tomatoes, all seasoned with smoked paprika and garlic. Perfect for busy weeknights or family gatherings
Ingredients
- 4 bone-in skin-on chicken thighs
- 200 g Spanish chorizo sliced
- 2 cups baby potatoes halved
- 1 cup cherry tomatoes halved
- 1 red onion sliced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes and cut them in half. Slice the chorizo, halve the cherry tomatoes, slice the red onion, and mince the garlic.
- In a large baking dish or sheet pan, combine chicken thighs, chorizo, and halved potatoes. Season with smoked paprika, oregano, salt, pepper, and red pepper flakes (optional). Drizzle olive oil and toss everything together.
- Spread the ingredients in a single layer. Place chicken thighs skin-side up.
- Roast for 25 minutes.
- After 25 minutes, add the tomatoes and garlic, mixing slightly with the other ingredients. Roast for another 15 minutes until the chicken is golden and the potatoes are crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For maximum flavor, use bone-in, skin-on chicken thighs.
- If using boneless chicken, reduce the cooking time to 25-30 minutes.
- You can substitute Spanish chorizo with smoked sausage or Andouille sausage if needed.