Sheet Pan Spanish-Style Chicken with Chorizo and Potatoes

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

One-pan baked chicken thighs with smoky chorizo slices and golden potatoes, seasoned with smoked paprika and garlic for a vibrant regional Spanish meal. This spanish-inspired chicken ready in about 65 minutes pairs bone-in 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 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: 50 min Serves 6 Spanish cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tbsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the potatoes in a single layer on a large rimmed sheet pan. Roast in the oven for 15 minutes.
  3. Step 3: Meanwhile, in the same bowl, combine 6 bone-in chicken thighs, 3 tbsp olive oil, 1 tsp smoked paprika, 4 minced garlic cloves, 1 tsp dried thyme, 1/2 tbsp salt, and 1/2 tsp black pepper. Toss well.
  4. Step 4: After potatoes have roasted 15 minutes, remove the pan and arrange the seasoned chicken thighs on top of the potatoes.
  5. Step 5: Scatter 6 oz sliced Spanish chorizo around the chicken and potatoes.
  6. Step 6: Return to oven and roast for an additional 30-35 minutes, until chicken reaches 165°F internal temperature and skin is golden and crispy.
  7. Step 7: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Spanish-Style Chicken with Chorizo and Potatoes 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 Sheet Pan Spanish-Style Chicken with 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Spanish-Style Chicken with 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 Sheet Pan Spanish-Style Chicken with Chorizo 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 Sheet Pan Spanish-Style Chicken with Chorizo 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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