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Sheet Pan Spanish Style Chicken and Potatoes

A simple and comforting dish featuring crispy chicken thighs and flavorful potatoes, perfect for weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Mediterranean, Spanish
Servings 4 servings
Calories 500 kcal

Ingredients
  

Main Ingredients

  • 6 pieces Bone in, skin on chicken thighs
  • 2 pounds Yellow potatoes, cut into bite sized chunks
  • 1 medium Onion, sliced
  • 3-5 cloves Garlic, smashed
  • 3 tablespoons Olive oil
  • 2 teaspoons Smoked paprika This is the vibe
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 whole Lemon For squeezing on top before serving
  • 1 jar Roasted red peppers (optional)
  • 1 handful Olives (optional)

Instructions
 

Preparation

  • Heat your oven to 425 F. Use a big sheet pan so everything has room.
  • Toss potatoes and onion with olive oil, salt, pepper, smoked paprika, and oregano. Spread them out on the sheet pan.
  • Pat the chicken dry to help the skin crisp. Rub with olive oil, salt, pepper, smoked paprika, oregano, and a little lemon zest if desired.
  • Place chicken on top of the potatoes, skin side up. Add smashed garlic around.

Cooking

  • Roast for about 35 to 45 minutes, until the chicken is cooked through and the potatoes are browned. Broil for 1 to 2 minutes for more color if desired.
  • Squeeze lemon over the pan right at the end. Add roasted peppers or olives if using.

Notes

Let the pan sit for 5 minutes before serving for better flavor. Serve with a simple salad or warm bread.
Keyword Easy Dinner, Sheet Pan Chicken, Spanish Chicken