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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)