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Spanish Chicken and Potatoes

This Spanish Chicken and Potatoes is a one-pan delight! Juicy chicken thighs and tender potatoes infused with smoky spices will impress everyone!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Chicken and Potatoes:

  • 1.5 lbs chicken thighs juicy and flavorful
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 4 oz red onion half an onion, sliced
  • 8 oz baby potatoes cut into halves
  • 1.5 tablespoons lemon juice
  • 1 teaspoon brown sugar
  • 0.5 teaspoon smoked paprika
  • 1/4 teaspoon salt or to taste
  • 1 teaspoon ground black pepper
  • 1 tablespoon parsley leaves chopped, for garnish

Instructions

Instructions:

  • Season the chicken thighs with salt, ground black pepper, and smoked paprika, coating evenly.
  • Drizzle the chicken with lemon juice and marinate for about 15 minutes.
  • Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs skin-side down and sear for about 5-7 minutes.
  • Flip the chicken and add minced garlic and sliced red onion. Sauté for about 2-3 minutes until the onion is translucent.
  • Add the halved baby potatoes, season with additional salt, and sprinkle brown sugar over the top.
  • Reduce heat to medium-low, cover the skillet, and cook for about 25-30 minutes, stirring occasionally.
  • Once cooked, remove from heat and sprinkle with chopped parsley before serving.

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Measuring Spoons
  • Spatula

Notes

  • Substitute chicken thighs with drumsticks or breasts if desired.
  • Use regular paprika or a pinch of cayenne if you don't have smoked paprika.
  • Store leftovers in an airtight container for up to 3 days.