Sheet Pan Spanish-Style Chicken with Chorizo and Potatoes

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in chicken thighs
6 oz Spanish chorizo, sliced
1.5 lbs baby potatoes, halved
3 tbsp olive oil
2 tsp smoked paprika
4 garlic cloves, minced
1 tsp dried thyme
1 tbsp salt
1 tsp black pepper
1/4 cup fresh parsley, chopped

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

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.
Step 2: Spread the potatoes in a single layer on a large rimmed sheet pan. Roast in the oven for 15 minutes.
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.
Step 4: After potatoes have roasted 15 minutes, remove the pan and arrange the seasoned chicken thighs on top of the potatoes.
Step 5: Scatter 6 oz sliced Spanish chorizo around the chicken and potatoes.
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.
Step 7: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the top before serving.