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
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 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.
