Best 4 Spanish Chicken And Potato Roast Recipes

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Embark on a culinary journey to the heart of Spain with our tantalizing Spanish Chicken and Potato Roast. This traditional dish, deeply rooted in Spanish cuisine, promises an explosion of flavors that will transport your taste buds to the vibrant streets of Madrid. Our recipe features tender chicken pieces, succulent potatoes, and an array of aromatic vegetables, all lovingly roasted in a rich and flavorful sauce.

Indulge in the perfect balance of smoky paprika, tangy tomatoes, and the subtle sweetness of roasted garlic. The chicken, marinated in a blend of Spanish spices, absorbs the essence of the sauce, resulting in a moist and flavorful delight. As the chicken and potatoes roast, they develop a golden-brown crust that adds an extra layer of texture and flavor.

This delectable dish is not only a treat for your taste buds but also a visual feast. The vibrant colors of the vegetables, combined with the golden-brown chicken and potatoes, create a stunning presentation that will impress your family and friends. Serve this Spanish Chicken and Potato Roast with a side of crusty bread to soak up the delicious sauce, and prepare to be amazed by its culinary magic.

In addition to the classic Spanish Chicken and Potato Roast recipe, this article offers variations to suit different tastes and dietary preferences. Discover a succulent Chicken and Chorizo Paella, where the smoky flavor of chorizo adds an extra layer of depth and complexity to the dish. For those seeking a vegetarian option, the Spanish Vegetable Roast is a delightful medley of roasted vegetables bursting with flavor.

And if you're looking for a quick and easy weeknight meal, try the Spanish Chicken and Potato Skillet. This one-pan dish combines chicken, potatoes, and vegetables in a flavorful sauce, cooked to perfection in just 30 minutes.

With its diverse and delectable recipes, this article is your ultimate guide to enjoying the authentic flavors of Spain. From the classic Chicken and Potato Roast to the vibrant Paella and the quick and easy Skillet dish, there's something for every palate and occasion. So, gather your ingredients, fire up your oven or stovetop, and let the aromas of Spanish cuisine fill your kitchen. Buen provecho!

Here are our top 4 tried and tested recipes!

SPANISH CHICKEN WITH CRISPY PAPRIKA POTATOES



Spanish chicken with crispy paprika potatoes image

Stuff chicken thighs with roasted peppers and cream cheese, then bake with chorizo and smoked paprika spuds for a tasty midweek meal

Provided by Katy Gilhooly

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 9

4 baking potatoes (about 750g), cubed
2 tbsp olive oil
1 tbsp smoked paprika
4 tsp balsamic vinegar
6 roasted peppers from a jar, finely chopped
140g cream cheese
8 skinless boneless chicken thighs
140g cooked chorizo slices
100g bag mixed salad leaves

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the potatoes onto a large baking tray. Mix 1 tbsp oil with the paprika, 2 tsp balsamic vinegar and seasoning, then pour over the potatoes and toss together. Bake in the oven for 10 mins while you prepare the chicken.
  • Mix the peppers with the cheese and seasoning. Open out the chicken thighs and spoon some of the cheese mixture into the centre of each. Pull the sides of the chicken together to seal in the filling, then put each thigh, seam-side-down, on individual squares of foil. Top each thigh with 2-3 overlapping slices of chorizo, then wrap in the foil.
  • Put the chicken parcels on top of the potatoes and return to the oven for 30 mins until the thighs are cooked and the potatoes are crispy. When the chicken is cooked, mix the remaining 1 tbsp oil and 2 tsp balsamic, and drizzle over the mixed salad leaves. Serve the chicken with the paprika potatoes and salad.

Nutrition Facts : Calories 436 calories, Fat 49 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES



Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes image

Provided by Molly Stevens

Categories     Chicken     Herb     Potato     Roast     Dinner     Winter     Thyme     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings (plus leftovers)

Number Of Ingredients 7

2 (5-pound) roasting chickens
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
2 tablespoons plus 2 teaspoons olive oil
*Sometimes called hot Pimentón de La Vera; available at some supermarkets and at tienda.com.

Steps:

  • Butterfly the chicken.
  • Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
  • Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
  • Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
  • Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.

SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS



Spanish chicken with chorizo, potatoes & chickpeas image

Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron - serve with crusty bread to mop up the juices

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

2 lemons , 1 zested and halved, the other cut into wedges
1⅓ - 1.5kg whole chicken
1 tbsp sweet paprika , plus a couple of pinches
3 tbsp olive oil
850g potatoes , cut into chunks
220g chorizo ring, cut into chunks
1 whole garlic bulb , cloves peeled
glass of white wine , about 200ml
200ml hot chicken stock
2 pinches of saffron
2 x 400g cans chickpeas , drained and rinsed
small pack parsley , roughly chopped
300g Greek yogurt
crusty bread , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Insert the zested, halved lemon into the chicken cavity, and mix the 1 tbsp paprika with 1 tbsp of the oil and some seasoning. Rub this all over the chicken and sit it in the middle of a big roasting tin. Toss the potatoes and chorizo with the rest of the oil and scatter around the chicken. Cover everything with a big tent of foil and roast for 30 mins.
  • Remove the foil from the tin, baste the chicken, then stir the lemon wedges and garlic cloves into the spuds and chorizo. Roast uncovered for another 30 mins while you mix the wine, stock and 1 pinch of saffron together.
  • Pour the stock mixture into the tin with the chickpeas and some seasoning, stirring together with the potato and chorizo, then put back in the oven for a final 30 mins.
  • Check the chicken is cooked through, then stir the parsley into the tin. Mix the lemon zest, another pinch of saffron and 1-2 pinches of paprika into the yogurt and serve alongside.

Nutrition Facts : Calories 831 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium

SPANISH ROAST CHICKEN, CHORIZO AND POTATOES



Spanish Roast Chicken, Chorizo and Potatoes image

Recipe by Jamie Oliver. He notes that this recipe will really get your taste buds going as it fills the house with wonderful smells. Serve it with a salad and enjoy a complete meal. Note: If you can't find the Spanish form of chorizo, use the sausage of your choice (something that can slice. The Mexican type of chorizo crumbles).

Provided by LifeIsGood

Categories     Chicken Thigh & Leg

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut into 1-inch dice
4 lemons, divided (you will only be using the zest for 2 of the lemons)
4 1/2 lbs whole chickens
flat leaf parsley, divided
sea salt
fresh ground black pepper
11 ounces chorizo sausage (look for the Spanish version)
olive oil
2 garlic cloves

Steps:

  • Preheat oven to 425 degrees F.
  • Place potatoes with 2 of the lemons into pot of boiling wate for 5 minutes. Drain, then prick the lemons all over with a knife. (You will be putting these inside the chicken and the heat from them will help the chicken to cook quicker from the inside as well as making it taste and smell wonderful.).
  • Remove the parsley leaves from the stalks and save the leaves to use later. Stuff the chicken with the hot lemons and the stalks of the parsley.
  • Season the chicken and the potatoes with a little salt and freshly ground black pepper.
  • Slice the chorizo at an angle, 1/4 inch thick.
  • Oil a roasting pan and lay the potatoes in the center, then place the chicken on top and sprinkle with the chorizo and a few of the parsley leaves (leaving the rest of the leaves for part of the finishing garnish). Drizzle the chicken with a little olive oil. Take a piece of wax paper (large enough to cover your roasting pan) and wet it so it becomes flexible, then shake it out and lay it over the top of the ingredients in the baking pan, tucking it in snugly so the juices don't escape (Don't plaster it tightly against the chicken or it will stick - tent and tuck.) Cook in the preheated oven for about 1 hour and 20 minutes.
  • While the chicken and potatoes are cooking, finely chop the zest of your 2 remaining lemons, the parsley leaves and the garlic. Season lightly with salt and pepper and toss together to create a seasoning-type garnish.
  • Remove the pan from the oven, take chicken out and put to one side to rest. Give the potatoes a shake and put them back in the oven for a few more minutes to crisp up. I set the oven to broil for this part, so the potatoes would crisp faster. Just keep an eye on them.
  • Carve the chicken and divide between 4 plates, with the potatoes and chorizo. The potatoes will have taken on the smoky flavor from the chorizo, so if there is any juice left in the pan, pour every bit over the plates. Sprinkle over the seasoning garnish (when it hits the hot juice, it will smell fabulous).

Tips:

  • Choose the right chicken pieces: Bone-in, skin-on chicken thighs or drumsticks are best for this recipe as they stay moist and flavorful during roasting.
  • Use good quality potatoes: Yukon Gold or baby potatoes are ideal for roasting as they hold their shape well and have a creamy texture.
  • Roast the chicken and potatoes separately: This ensures that the chicken is cooked through without overcooking the potatoes.
  • Season the chicken and potatoes well: A simple combination of salt, pepper, garlic powder, and paprika is all you need for a flavorful dish.
  • Roast the vegetables until tender and slightly caramelized: This will give them a delicious depth of flavor.
  • Serve the chicken and potatoes immediately: This dish is best enjoyed hot out of the oven with a side of your favorite dipping sauce.

Conclusion:

This Spanish chicken and potato roast is an easy and flavorful one-pan meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the potatoes are crispy and golden brown, and the vegetables are roasted to perfection. Serve this dish with a side of your favorite dipping sauce for a complete and satisfying meal.

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