Spanish Chicken and Potatoes
Tender chicken thighs and crispy potatoes roasted together with garlic, paprika, and olive oil on one sheet pan. A simple, deeply flavored Mediterranean dinner ready in 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 562
- Protein
- 48g
Ingredients
- 8 pieces (about 3 pounds) chicken thighs, bone-in and skin-on
- 1.5 pounds potatoes, waxy variety
- 6 cloves garlic cloves
- 2 teaspoons smoked paprika
- 4 tablespoons olive oil
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light signals it has finished heating, about 10 minutes.
- 2
Pat the chicken thighs dry with paper towels, pressing firmly on both the skin side and the underside to remove all moisture.
- 3
Cut each potato into 1-inch cubes by first slicing the potato lengthwise into 1-inch-thick planks, then cutting each plank into 1-inch sticks, then cutting across the sticks into cubes.
- 4
Peel the garlic cloves by placing each clove under the flat side of a knife, then pressing down firmly until the clove cracks and the papery skin slides off easily.
- 5
Spread the potato cubes across a large sheet pan (17 by 12 inches) in a single layer covering the entire surface.
- 6
Drizzle 2 tablespoons of olive oil evenly over the potatoes, then sprinkle with 0.5 teaspoons of smoked paprika, salt, and pepper.
- 7
Stir the potatoes with your hands or a spatula until all pieces are coated with oil and seasoning, then spread them back into a single layer.
- 8
Place the sheet pan in the oven and roast for 12 minutes, until the potatoes are just beginning to soften at the edges.
- 9
Arrange the chicken thighs skin-side up among the potatoes, spacing them so they do not touch each other or overlap.
- 10
Scatter the peeled garlic cloves around the chicken and potatoes across the pan.
- 11
Drizzle the remaining 2 tablespoons of olive oil over the chicken thighs, focusing on the skin, and sprinkle the remaining 1.5 teaspoons of smoked paprika, salt, and pepper over the entire pan.
- 12
Return the sheet pan to the oven and roast for 20 to 22 minutes, until the chicken skin is golden brown and crispy and an instant-read thermometer inserted into the thickest thigh reads 165°F.
- 13
Remove the sheet pan from the oven using oven mitts and let it rest on the countertop for 3 minutes before serving.
- 14
Divide the chicken and potatoes among four plates or bowls, spooning any pan juices that have collected over the food.
Tools you’ll need
- large sheet pan (17 by 12 inches)
- paper towels
- cutting board
- chef's knife
- instant-read thermometer
- oven mitts
- serving spoon or spatula
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