Pan-Roasted Chicken Thighs with Spanish Chorizo and Potatoes

By AislePrompt Editorial · ·

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Juicy chicken thighs pan-roasted with spicy Spanish chorizo and crispy golden potatoes, infused with smoked paprika and garlic. This Spanish recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, Spanish chorizo, sliced, and baby potatoes, halved for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 40 min Serves 4 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 1 tbsp olive oil, 3/4 tsp salt, and 3/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes.
  2. Step 2: While potatoes roast, heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 6 sliced oz Spanish chorizo and cook for 3 minutes until it releases its oils and crisps slightly.
  3. Step 3: Add 6 bone-in, skin-on chicken thighs seasoned with 1/4 tsp salt and 1/4 tsp black pepper, skin side down, to the skillet. Sear for 5 minutes until skin is golden and crispy.
  4. Step 4: Flip chicken thighs, add 4 minced garlic cloves, 1 1/2 tsp smoked paprika, and 3 sprigs fresh thyme to the skillet. Stir to combine and cook for 2 minutes until garlic is fragrant.
  5. Step 5: Transfer skillet to the oven along with the potatoes and roast everything for 15-18 minutes until chicken reaches 165°F internal temperature.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving alongside the roasted potatoes and chorizo.

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