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One Pot Spanish Chicken and Potatoes

A hearty Spanish-inspired one-pot meal featuring juicy chicken thighs and paprika-seasoned potatoes cooked together for rich flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 bone-in skin-on chicken thighs
  • 1.5 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 small onion diced
  • 1 red bell pepper sliced
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp sweet paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup chicken broth
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet or Dutch oven
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Pat chicken dry and season with salt, pepper, and smoked paprika.
  2. Heat olive oil in large skillet over medium-high heat.
  3. Sear chicken skin-side down until golden.
  4. Remove chicken and set aside.
  5. Add potatoes and cook until lightly browned.
  6. Add onion, bell pepper, and garlic and cook until fragrant.
  7. Stir in paprika, oregano, cumin, salt, and pepper.
  8. Pour in chicken broth and lemon juice.
  9. Return chicken to pan and cover.
  10. Cook 20 minutes until chicken is cooked through and potatoes tender.
  11. Garnish with fresh parsley and serve.

Notes

Smoked paprika gives this dish its signature Spanish flavor.