Sheet Pan Spanish-Style Chicken with Paprika and Potatoes

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

Juicy chicken thighs roasted alongside paprika-spiced potatoes and peppers for a simple, satisfying Spanish-inspired sheet pan dinner. This Spanish-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, russet potatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 45 min Serves 4 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 medium russet potatoes cut into 1-inch chunks with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Spread potatoes evenly on a large rimmed baking sheet and roast for 15 minutes.
  3. Step 3: Meanwhile, in the same bowl, combine 6 bone-in chicken thighs (skin on), 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to coat.
  4. Step 4: After potatoes have roasted 15 minutes, add the chicken thighs and 1 sliced large red bell pepper to the sheet pan, arranging everything in a single layer.
  5. Step 5: Roast for an additional 25-30 minutes until chicken skin is crispy and internal temperature reaches 165°F, and potatoes are tender.
  6. Step 6: Remove from oven and garnish with 2 tablespoons chopped fresh parsley before serving.

Frequently asked questions

How long does Sheet Pan Spanish-Style Chicken with Paprika and Potatoes take to make?

Total time is about 60 minutes (15 min prep + 45 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 Paprika 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 Paprika 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 Paprika 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 Sheet Pan Spanish-Style Chicken with Paprika 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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