If you love dishes that bring vibrant flavors together in one glorious, fuss-free meal, then you’re going to fall head over heels for this One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe. Imagine tender chicken thighs kissed with smoky paprika and cayenne, simmered alongside spicy chorizo and velvety tomatoes, with potatoes that soak up every bit of that rich sauce. It’s comfort and excitement on a plate, all cooked effortlessly in one pan, making dinner both delicious and downright simple.
Ingredients You’ll Need
These ingredients are straightforward yet bursting with character, creating layers of flavor and textures that make the dish unforgettable. Each one plays a vital role in balancing smoky, tangy, spicy, and hearty notes.
- Chicken thigh fillets: Use bone-in, skin-on thighs for juicy meat and crispy skin that adds amazing texture.
- Baby potatoes: Keeping the skin on gives a rustic feel and helps them hold shape while absorbing the sauce.
- Chorizo: Its spicy, smoky fat renders into the dish for that authentic Spanish punch.
- Garlic: Adds savory depth that’s essential to nearly every great Mediterranean recipe.
- Red capsicum (bell pepper): Provides sweetness and a pop of color that brightens the dish visually and flavor-wise.
- Red onion: Sweetens and softens when cooked, complementing the other ingredients perfectly.
- Crushed tomatoes: The base of the sauce, rich with natural umami and tanginess.
- Dried oregano: Brings an earthy, herby note that ties the whole flavor profile together.
- Cherry tomatoes: Burst with juiciness, offering sweet contrast to the savory sauce.
- Lemon juice: Provides a subtle brightness that lifts the heavier flavors.
- Paprika: Essential for that warm, smoky character which defines Spanish cuisine.
- Cayenne or chili powder: Adds a gentle kick, adjustable to your preferred heat level.
- Salt and black pepper: To season perfectly and enhance all the natural flavors.
- Fresh oregano leaves: For garnish, adding a fresh herbal aroma at the end.
How to Make One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (180°C). This warm, steady temperature will gently cook the chicken and meld all those incredible flavors together. While the oven warms up, have your ingredients ready—it makes the process smooth and stress-free.
Step 2: Make the Spice Rub and Coat Chicken
Combine the paprika, cayenne, salt, pepper, and a splash of lemon juice in a small bowl to make a vibrant, fragrant rub. Slather this spice mix all over your chicken thighs, making sure they’re evenly coated with that smoky, spicy goodness. This step packs flavor right into the meat.
Step 3: Partially Cook the Potatoes
Boil or microwave your baby potatoes until they’re just starting to get tender but still hold their shape. This ensures they finish cooking at the same time as the chicken without turning mushy, maintaining their wonderful texture in the final dish.
Step 4: Brown the Chicken
Heat some oil in a large, ovenproof frying pan or casserole dish over high heat. Place the chicken thighs skin-side down and cook for about 1 to 1 ½ minutes until the skin turns golden and crispy. Flip and cook the other side to a deeper brown. This step locks in juices and adds beautiful caramelized flavor. Remove the chicken and set aside for now.
Step 5: Brown the Chorizo
In the same pan, add the chorizo slices and fry for about a minute on each side until they get a lovely golden crust. The rendered fat releases that powerful smoky essence, creating the perfect base for the sauce. Remove the chorizo to join the chicken.
Step 6: Sauté Aromatics and Veggies
If the pan looks a bit dry, drizzle in a tablespoon of olive oil. Now add minced garlic, sliced red capsicum, and red onion to the pan. Sauté for about 2 minutes. The vegetables will soften and develop a slight char, infused with the flavors left by the chicken and chorizo.
Step 7: Build the Sauce and Combine
Pour in the crushed tomatoes and sprinkle dried oregano over the veggies. Stir well, scraping up any flavorful bits stuck to the bottom. Next, add the par-cooked potatoes, browned chicken, chorizo, and cherry tomatoes. Nestle the chicken into the sauce so it’s partially submerged to ensure it stays moist during baking.
Step 8: Bake to Perfection
Bring everything to a gentle simmer on the stove, then cover the pan with a lid or foil and transfer it to the preheated oven. Bake for 30 to 40 minutes, until the chicken is thoroughly cooked, tender, and the sauce has beautifully thickened. That rich, dark brown color on the chicken skin signals it’s ready to enjoy.
How to Serve One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe
Garnishes
A sprinkle of fresh oregano leaves adds a pop of green and a wonderful aromatic touch just before serving. If you like, a little drizzle of good olive oil or a wedge of lemon on the side can brighten each bite even more and elevate the presentation.
Side Dishes
This recipe stands tall on its own, but pairing it with a crisp green salad or some crusty bread is a great way to balance the rich flavors. Rice or couscous also work beautifully to soak up the luscious tomato and chorizo-infused sauce.
Creative Ways to Present
For a festive gathering, serve the dish family-style in the pan or casserole straight to the table. Garnish with extra fresh herbs and a scattering of toasted almonds or olives to add texture and visual interest. You can also spoon it over creamy polenta for a lovely twist.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making for an even more satisfying meal the next day.
Freezing
This dish freezes well. Store cooled portions in freezer-safe containers for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently in the oven at 325°F (160°C) or in a covered skillet on the stove to preserve the texture of the chicken and potatoes. Avoid microwaving if you want to keep that crispy chicken skin delightful.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are preferred for this recipe because they stay juicier and more flavorful during the longer cooking time. If you use breasts, watch carefully to avoid drying them out.
What if I don’t have chorizo?
To replicate chorizo’s smoky, spicy character, try substituting with spicy smoked sausage or adding smoked paprika along with regular sausage. The unique texture and fat render in chorizo are hard to beat, but this can work in a pinch.
Can I make this recipe vegetarian?
For a vegetarian version, omit the chicken and chorizo, and add more vegetables and some hearty plant-based protein like chickpeas or tofu. Also, experiment with smoked paprika and liquid smoke to keep that depth of flavor.
How spicy is this dish?
This One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe has a gentle heat from paprika and cayenne that you can easily adjust to your preference. Reduce the chili powder for mild, or add more if you love things fiery.
Can I prepare this recipe ahead of time?
Yes! You can season the chicken and prep your ingredients a few hours ahead or even the night before. Assemble and refrigerate, then bake fresh when you’re ready to enjoy the meal.
Final Thoughts
This One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe is truly a gem for anyone who loves a fuss-free but bold-flavored meal. The harmony of smoky chorizo, juicy chicken, and tender potatoes soaked in a savory tomato sauce will have you coming back for seconds. I can’t wait for you to try it and share this delicious taste of Spain with your family and friends!
Print
One Pan Spanish Chicken with Chorizo, Tomato and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
- Diet: Halal
Description
One Pan Spanish Chicken with Chorizo, Tomato and Potatoes is a flavorful and hearty dish featuring tender chicken thighs cooked with spicy chorizo, baby potatoes, and a rich tomato sauce infused with paprika, garlic, and oregano. This easy-to-make oven-baked meal delivers a perfect balance of smoky, savory, and slightly spicy flavors all cooked together in one pan for effortless cleanup and maximum taste.
Ingredients
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 and Produce
- 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
- 2 cloves garlic, minced
- 1/2 to 1 punnet cherry tomatoes (about 8oz / 250g)
Canned and Dry Ingredients
- 1 can (15oz/400g) crushed tomatoes
- 1 tbsp dried oregano
- 1 1/2 tbsp paprika
- 1/4 to 1/2 tsp cayenne or chili powder (adjust to taste)
Liquids and Oils
- 2 tbsp lemon juice
- Olive oil (for cooking, about 1 tbsp or as needed)
Seasonings
- 1 1/2 tsp salt
- Black pepper, to taste
Garnish
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the chicken and vegetables later.
- Prepare the Rub: Combine paprika, cayenne or chili powder, salt, black pepper, and lemon juice in a small bowl to create a flavorful spice rub. Slather this mixture evenly all over the chicken thighs.
- Par-cook Potatoes: Boil or microwave the baby potatoes until they are slightly undercooked but tender enough to cook fully during baking.
- Heat Pan: Warm a large, deep frying pan or an oven-proof casserole dish over high heat and add olive oil if needed.
- Sear Chicken: Place chicken thighs skin side down in the hot pan and sear for about 1 to 1 1/2 minutes until lightly browned. Flip and sear the other side for the same amount of time until both sides have a deep brown color. Remove chicken from pan and set aside in a large bowl.
- Cook Chorizo: Add chorizo slices to the pan and fry for about 1 minute on each side until lightly browned. Remove and add to the chicken bowl.
- Sauté Vegetables: If the pan looks dry, add about 1 tablespoon of olive oil. Then add minced garlic, sliced capsicum, and sliced onion to the pan. Sauté for 2 minutes until the capsicum is slightly charred and vegetables become fragrant.
- Add Tomatoes and Herbs: Pour in the crushed canned tomatoes and dried oregano. Stir well, scraping the browned bits from the bottom of the pan to infuse flavor.
- Combine Ingredients: Add the par-cooked potatoes, browned chicken, chorizo, and cherry tomatoes into the pan/tomato mixture. Nestle the chicken thighs so they are partially submerged in the sauce.
- Simmer and Bake: Bring the mixture to a simmer on the stovetop. Cover the pan with a lid or foil and transfer it to the preheated oven. Bake for 30 to 40 minutes until the chicken is fully cooked through and achieves a rich dark brown color.
- Serve and Garnish: Remove from oven, garnish with fresh oregano leaves if desired, and serve hot with crusty bread or a fresh salad.
Notes
- Note 1: Using bone-in, skin-on chicken thighs ensures maximum flavor and juiciness.
- Note 2: Baby potatoes with skins on hold together well and add texture; if unavailable, use medium potatoes cut into quarters.
- Note 3: Authentic spicy Spanish chorizo works best, but milder versions can be used to adjust heat.
- Note 4: Cherry tomatoes add sweetness and fresh bursts of flavor but can be omitted if not available.
- Note 5: Lemon juice brightens the flavors and balances the richness of the dish.
- Use an oven-proof pan or transfer ingredients to a casserole dish for baking to avoid transferring hot food.
- Adjust cayenne or chili powder amount based on your heat preference.
- For extra smoky flavor, you can add a pinch of smoked paprika in the rub.
