One-Pan Spanish Chicken with Roasted Peppers and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted alongside sweet bell peppers and golden potatoes, infused with smoky paprika and garlic. This spanish-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, pounds, halved baby potatoes, olive oil 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.

Prep: 15 min Cook: 45 min Serves 6 Spanish cuisine 420 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does One-Pan Spanish Chicken with Roasted Peppers and Potatoes take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Spanish Chicken with Roasted Peppers and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pan Spanish Chicken with Roasted Peppers and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Spanish Chicken with Roasted Peppers and Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Spanish Chicken with Roasted Peppers and Potatoes?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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