One-Pan Spanish Chicken with Roasted Peppers and Potatoes

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender chicken thighs roasted alongside sweet bell peppers and golden potatoes, infused with smoky paprika and garlic. This Spanish-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1.5 pounds, halved baby potatoes
• 4 tbsp olive oil
• 2 tsp smoked paprika
• 4, minced garlic cloves
• 1 tsp dried oregano
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds halved baby potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the potatoes on a large rimmed baking sheet and roast for 15 minutes.
3. Step 3: Meanwhile, pat dry 6 bone-in chicken thighs and season with 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
4. Step 4: In the same bowl, toss 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 4 minced garlic cloves with 2 tbsp olive oil and a pinch of salt.
5. Step 5: After the potatoes have roasted for 15 minutes, add the seasoned chicken thighs and pepper mixture to the baking sheet, arranging in a single layer.
6. Step 6: Roast everything together for an additional 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
7. Step 7: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving.