One Pot Spanish Chicken and Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Bone-in chicken is often less expensive and adds flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne offers heat, while smoked paprika adds depth.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: water

Water can be used for a lighter flavor.

Preheat the oven to 400°F (200°C).

Prepare a baking dish by drizzling olive oil on the bottom.

Season the chicken thighs with salt, black pepper, and paprika.

Place the seasoned chicken thighs in the baking dish, skin side up.

Chop the potatoes into wedges and add them around the chicken.

Slice the onion and bell peppers, then scatter them over the chicken and potatoes.

Mince the garlic and sprinkle it over the dish.

Pour chicken broth into the baking dish, ensuring it covers the bottom.

Add bay leaves and rosemary sprigs for flavor.

Drizzle additional olive oil over the top of the chicken and vegetables.

Squeeze fresh lemon juice over the dish for brightness.

Cover the baking dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 20-30 minutes until the chicken is golden and cooked through.

Check that the internal temperature of the chicken reaches 165°F (75°C).

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens