One Pot Spanish Chicken with Chorizo and Potatoes
If you love Spanish food, then you're going to love this recipe for One-Pot Spanish Chicken with Chorizo and Potatoes seasoned with smoked paprika, oregano, and fresh orange juice and zest.
Ingredients
- 2 tbsp Olive oil
- 2 bone-in, skin-on chicken thighs
- 4 oz Dried Spanish chorizo sliced
- 5 medium-size red potatoes sliced lengthwise into 1" wedges
- ½ large red bell pepper sliced lengthwise into 1/2" slices
- ½ large onion sliced into 1/2" slices
- 5 to 6 cloves garlic peeled
- 2 tsp dried oregano divided
- 1 tbsp smoked paprika divided
- 1 large zest and juice orange
- salt and pepper to taste
- sprinkle of cilantro if desired
Instructions
- Heat olive oil in an oven-proof skillet over medium-high heat, while preheating oven to 425 F or 220 C.
- Season chicken with half of the orange zest, oregano and smoked paprika, season with salt and pepper. Then sear skin until crispy and brown. Remove from the pan.
- While chicken is searing, mix potatoes, red bell pepper, onions, and chorizo in a bowl with rest of spices, orange zest, a drizzle of olive oil, orange juice, and season with salt and pepper.
- Spread the potato mix evenly into the oven-proof skillet. Tuck the chicken thighs on top and place two pieces of the Spanish chorizo on top the chicken thighs to allow the fat to melt down over the chicken as it bakes.
- Make sure to keep the chicken on top rather than down in the veggies or the skin will not crisp and brown.
- Roast for 35 to 40 minutes or until chicken reaches the internal temperature of 165 F.
- Remove from the oven and allow to rest for about 10 minutes before serving.
