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One-Pan Spanish Chicken with Chorizo served on a plate

One Pan Spanish Chicken with Chorizo, Tomato and Potatoes

A vibrant and flavorful dish combining tender chicken thighs, savory chorizo, juicy tomatoes, and baby potatoes for a comforting, easy-to-prepare meal that transports you to Spain.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 475
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken thigh fillets (skin on and bone in, about 8oz/250g each) Provides a juicy, flavor-packed protein base.
  • 8-12 pieces baby potatoes (scrubbed and halved) Or 3 medium potatoes cut into quarters.
  • 2 pieces chorizo sausages (5-6 oz / 150-200g total), cut into thin slices Adds a smoky depth and spice to the dish.
  • 2 cloves garlic (minced) For aromatic warmth.
  • 1 small red capsicum (bell pepper), cut into slices Brings sweetness and crunch.
  • 1 small red onion (halved and sliced) For sweetness and color.
  • 1 can crushed tomatoes (15oz/400g) Creates a luscious sauce that binds the flavors.
  • 1 tbsp dried oregano Infuses a Mediterranean essence.
  • 8 oz cherry tomatoes (½ to 1 punnet) For fresh juiciness and pop.
  • 2 tbsp lemon juice Brightens the flavors.
  • 1.5 tbsp paprika Adds smokiness and color.
  • 0.25 - 0.5 teaspoon cayenne or chili powder Adjust for spiciness.
  • 1.5 teaspoon salt Enhances all the flavors.
  • black pepper For seasoning.
  • fresh oregano leaves For garnish.

Method
 

Preparation
  1. Preheat your oven to 350F/180C.
  2. In a small bowl, combine the rub ingredients and coat the chicken thighs generously.
  3. Boil or microwave the halved potatoes until slightly undercooked.
Cooking
  1. Heat oil in a large, deep frying pan or oven-proof casserole dish over high heat.
  2. Add chicken skin side down and cook until golden brown, about 1 to 1½ minutes per side. Remove chicken to a large bowl.
  3. Add chorizo to the pan, fry until browned, and mix with chicken.
  4. If the pan looks dry, add 1 tbsp of olive oil.
  5. Sauté garlic, capsicum, and onion for 2 minutes until slightly charred.
  6. Pour in canned tomatoes and sprinkle oregano, stirring well.
  7. Add undercooked potatoes, chicken, chorizo, and cherry tomatoes. Nestle chicken beneath the sauce.
  8. Cover and bake in the preheated oven for 30 to 40 minutes until chicken is cooked through.
Serving
  1. Garnish with fresh oregano leaves and serve warm.

Notes

Consider adding a splash of chicken broth for extra depth. For a vegetarian version, substitute chicken with chickpeas. Preparing ahead can save time.