One-Pan Spanish Chicken with Roasted Potatoes and Peppers

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

Tender chicken thighs roasted alongside golden potatoes and sweet bell peppers infused with smoky paprika and garlic. This spanish-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, pounds, halved baby potatoes, tablespoons olive oil 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.

Prep: 15 min Cook: 50 min Serves 4 Spanish cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 65 minutes (15 min prep + 50 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 Potatoes and Peppers?

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 Potatoes and Peppers?

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 Potatoes and Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Potatoes and Peppers?

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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