Pan-Roasted Chicken Thighs with Spanish Chorizo and Potatoes

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

Juicy chicken thighs pan-roasted with spicy Spanish chorizo and crispy golden potatoes, infused with smoked paprika and garlic. This spanish ready in about 55 minutes pairs bone-in, skin-on chicken thighs, Spanish chorizo, sliced, baby potatoes, halved 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: 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.

Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Spanish Chorizo and Potatoes take to make?

Total time is about 55 minutes (15 min prep + 40 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 Pan-Roasted Chicken Thighs with Spanish Chorizo 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 spanish chorizo, sliced from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs with Spanish Chorizo 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 Pan-Roasted Chicken Thighs with Spanish Chorizo and Potatoes 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 Pan-Roasted Chicken Thighs with Spanish Chorizo and Potatoes?

Spanish spanish 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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