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One-Pan Spanish Chicken Bake

You guys know I LOVE an easy dinner! This One-Pan Spanish Chicken Bake one is not only easy but it’s so full of flavor! It also only takes only pan so it’s easy clean-up too.

My husband is by far my biggest critic – in a good way! He is dead honest so I always make sure that he tries all of my recipes and lets me know what he thinks before I post them. Well he tried this Spanish chicken bake and I can honestly say, I have never gotten more positive feedback from him than I did on this meal! I think I’ve heard about this chicken every day since I made it!

This chicken in this One-Pan Spanish Chicken Bake gets a super crispy skin yet is SO juicy on the inside. And the sweet honey-gold potatoes and onions get crispy on the edges yet are so tender. and just makes for the perfect meal! I can’t wait for you to try this and let me know what you think!! My mouth is watering just writing about it!

Here’s what you need to make the One-Pan Spanish Chicken Bake:

  • 10 chicken thighs (bone-in, skin-on)
  • Olive oil (1/4 cup and 2 tbsp)
  • 1 bag of honey gold potatoes (I used about 3/4 of a 28 ounce bag)
  • 1 small red onion sliced thinly (or half of a large one)
  • Salt and pepper
  • 2 tsp garlic powder
  • Zest from 1 navel orange
  • 1 teaspoon dried oregano
  • 2 links dried Spanish chorizo (I used this kind)

(If you live in an area where your store doesn’t regularly carry chorizo sausage. You can order it HERE . It’s dried so it will be fine going through the mail 🙂

First heat your oven to 425 then line a sheet pan with parchment paper. This makes clean-up SO much easier. I have THESE sheet pans and they are great!!

Then you’ll want to add your chicken thighs to a large zip top bag and pour in 1/4 cup of olive oil, 2 tsp salt, 1 tsp black pepper, and 2 tsp garlic powder (not garlic salt). Roll the bag all around so you can coat all of the chicken thighs with the oil and seasonings. If you have more than will fit in the bag, just put everything in a large bowl and toss with tongs.

One pan spanish chicken bake

Take the chicken thighs out and lay them on the sheet pan, skin side up. Leave the excess oil in the bag (or bowl).

Cut your potatoes in half and add them to the same zip top bag. Add 2 more tablespoons of olive oil, one teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat all of the potatoes then add them to the pan with the chicken.

One Pan Spanish Chicken Bake

Ok now time to add everything else! Slice your red onion thinly and slice your chorizo about 1/4 inch thin and add both to the pan as well. Okay, then zest your orange and sprinkle the orange zest over everything in the pan. Then sprinkle everything with the dried oregano. It should look like this once you get everything in the pan:

One Pan Spanish Chicken Bake

Now pop it in the oven (on a center rack) and bake for 60 minutes. That’s it! Here’s how it’ll look when it’s done! I wish you could taste this right now!! The chicken is so incredibly juicy and the onions and potato edges are crispy and sweet! EEK!!! 🙂  I serve it just as is with a sliced baguette for dipping. (The chicken juices mixed with the oils and seasonings make the BEST dipping oil for bread!!) It goes so well with this easy DUTCH OVEN NO KNEAD BREAD!

One Pan Spanish Chicken Bake

One-Pan Spanish Chicken Bake


  • 10 chicken thighs (bone in and skin on)
  • 1/4 cup Olive oil (plus 2 tbsp)
  • 10-12 small honey gold potatoes
  • 1 small red onion sliced thinly or half of a large one
  • Salt and pepper
  • 2 tsp garlic powder
  • Zest from 1 naval orange
  • 1 teaspoon dried oregano
  • 2 links dried Spanish chorizo I used this kind


  • Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
  • In a large ziploc bag or a large bowl, add the chicken thighs with 1/4 of olive oil, 2 tsp salt, 1 tsp black pepper, and 2 tsp garlic powder.
  • Toss to coat.
  • Transfer the thighs to the baking sheet, skin side up. (leave the excess oil in the bag)
  • In the same bag, add your halved potatoes, 1 tsp salt, and half tsp black pepper.
  • Toss to coat and then add to the baking sheet.
  • Thinly slice your red onion and chorizo and add those to the pan as well.
  • Zest the entire orange and sprinkly the zest over everything.
  • Sprinkle everything in the pan with 1 tsp oregano.
  • Bake for 60 minutes. (or until chicken is cooked through)
Tried this recipe?Leave a comment!

One Pan Spanish Chicken Bake

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  • Reply
    September 26, 2016 at 7:39 am

    Can you use chicken breast instead of thighs? You do mention breast once in your instructions but not in the actual recipe. My husband only likes breast meat. This recipe sounds great

    • Reply
      Coco and Ash
      October 4, 2016 at 9:46 pm

      Faith, you can, it just may be a little dryer since the white meat is not as moist. Maybe try getting the breasts with the bone and skin on still and that will help 🙂 Just make sure to adjust your cooking time and make sure they are cooked through!

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