Sheet Pan Spanish-Style Chicken with Paprika and Potatoes

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

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

6 pieces, skin on bone-in chicken thighs
3 medium, cut into 1-inch chunks russet potatoes
1 large, sliced into strips red bell pepper
4 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped, for garnish fresh parsley

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Instructions

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.
Step 2: Spread potatoes evenly on a large rimmed baking sheet and roast for 15 minutes.
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.
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.
Step 5: Roast for an additional 25-30 minutes until chicken skin is crispy and internal temperature reaches 165°F, and potatoes are tender.
Step 6: Remove from oven and garnish with 2 tablespoons chopped fresh parsley before serving.