One-Pan Spanish Chicken with Roasted Potatoes and Peppers

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender chicken thighs roasted alongside golden potatoes and sweet bell peppers infused with smoky paprika and garlic. This Spanish-inspired chicken recipe, ready in about 65 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 480 calories and feeds 4, 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 tablespoons olive oil
• 2 teaspoons smoked paprika
• 4 cloves, minced garlic cloves
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

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Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 1.5 pounds halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Spread potatoes on a large rimmed baking sheet and roast for 20 minutes, flipping once halfway through to ensure even browning.
3. Step 3: Meanwhile, in the same bowl, combine 6 bone-in chicken thighs with 2 tablespoons olive oil, 1.5 teaspoons salt, 1/2 teaspoon black pepper, 1.5 teaspoons smoked paprika, 4 minced garlic cloves, and 1 teaspoon dried oregano; rub the mixture thoroughly onto the chicken.
4. Step 4: After the potatoes have roasted 20 minutes, add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper to the pan, then nestle the seasoned chicken thighs among the vegetables.
5. Step 5: Return the pan to the oven and roast everything together for 25-30 minutes until the chicken skin is crispy and the internal temperature reaches 165°F.
6. Step 6: Remove from oven, sprinkle 2 tablespoons chopped fresh parsley over the dish, and let rest for 5 minutes before serving.