I’ve got a super easy midweek dinner for you: Spanish-inspired Roasted Chicken and Potatoes. Boneless, skinless chicken thighs are simply seasoned with smoked paprika, lemon juice and parsley, then roasted with red onions, garlic and Yukon Gold potatoes for a rustic, flavor-packed one-pan meal that’s effortless to prepare.
Roasted Chicken and Potatoes
This Spanish-style roast is one of my favorite easy dinners. It’s a single baking dish that yields juicy, seasoned chicken and crispy, golden potatoes. I often make it when friends drop by because it’s quick to assemble and always gets great feedback — sometimes people ask for seconds and request the recipe.
To speed things up you can parboil the Yukon Gold potatoes until just tender or microwave them briefly with olive oil and garlic. While the potatoes cook, slice the red onions and prepare the chicken.
Rub the chicken thighs with smoked paprika, a little olive oil, lemon juice, chopped parsley, salt and pepper. The smoked paprika gives the dish a warm, slightly smoky flavor that pairs beautifully with roasted garlic and citrus.
Place a baking dish or rimmed sheet in the oven to heat until very hot. Toss the pre-cooked potatoes with garlic and olive oil, then add them to the hot pan — be careful, as the oil may sputter. Scatter the sliced red onion and a lemon cut into wedges over the potatoes and return the dish to the oven. Roasted citrus becomes sweet and mellow and adds a bright contrast to the savory ingredients.
After about 12 minutes, when the potatoes begin to brown, remove the pan and arrange the seasoned chicken on top of the vegetables, including any juices from the mixing bowl. Return to the oven and roast until the chicken is cooked through and the potatoes are deeply golden — roughly another 12 minutes. The chicken should reach an internal temperature of 165°F (74°C).
When the roast is done, you can splash a little sherry over the dish for a subtle, rounded flavor, though this is optional. Finish with the remaining chopped parsley and, if desired, crumbled cooked bacon for extra savory crunch. Serve with lemon wedges to squeeze over the chicken and potatoes.
This meal is ideal for a busy weeknight yet impressive enough for guests. If you prefer, you can substitute bone-in chicken breasts; follow the same prep but extend the roasting time as noted in the recipe notes to ensure proper doneness.
Originally published on Kevin Is Cooking in November 2017, this recipe was later updated with new photos and content.
Roasted Chicken and Potatoes
Print Recipe
Video
Ingredients
- 4 slices bacon
- 2 lbs Yukon Gold potatoes large, cut into 1 1/2-inch pieces
- 4 cloves garlic smashed and coarsely chopped
- 2 tbsp olive oil
- 1 tsp salt
- 2 lbs skinless boneless chicken thighs (about 8 thighs)
- 2 tsp smoked paprika
- freshly ground pepper
- 4 tbsp fresh parsley roughly chopped
- 2 lemons 1 juiced, 1 cut into wedges
- 3 large red onions halved and thinly sliced
- 2 tbsp sherry (optional)
Instructions
-
Preheat oven to 500°F and position a rack in the upper third.
-
Render the bacon in a sauté pan until crisp, drain, crumble and set aside.
-
Place a large cast-iron baking dish or rimmed baking sheet on the rack to heat up while you prepare the other ingredients.
-
Cook the cut potatoes in heavily salted, boiling water until just tender, about 15 minutes. Drain and toss with the garlic and olive oil. (Alternatively, microwave the potatoes briefly to speed this step.)
-
Season the chicken thighs with smoked paprika, the remaining salt and pepper. Add 2 tablespoons parsley and the lemon juice, toss to coat and set aside.
-
Carefully remove the hot baking dish from the oven and add the potatoes, spreading them in an even layer. Scatter the onions and the lemon wedges on top. Roast until the potatoes start to brown, about 12 minutes.
-
Turn the potatoes, place the chicken on top (including any juices), and return to the oven. Roast until the potatoes are tender and the chicken reaches 165°F, about 12 more minutes.
-
Remove from the oven and sprinkle with sherry (if using), the remaining parsley and the crumbled bacon. Serve with lemon wedges.
Notes
- To cut cooking time, microwave the cut potatoes with garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt for about 8 minutes until partially cooked.
- If using bone-in chicken breasts, keep the oven at 500°F. After the potatoes have roasted 12 minutes, add the bone-in breasts skin-side up and roast 22–30 minutes more depending on thickness. Target an internal temperature of 165°F in the thickest part near the bone. If the potatoes brown too quickly, tent the pan with foil for the last 5–10 minutes.
- Adapted from a classic Spanish chicken and potato roast.
Nutrition
Carbohydrates: 43 g |
Protein: 54 g
The nutrition information is an estimate and should not replace professional advice.
Have You Made This Recipe? Let Me Know on Instagram
Tag @keviniscooking or use #keviniscooking
