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70min
spanish-inspired

Smoky Spanish Chicken with Crispy Potatoes

Smoky chicken, crisp potatoes and a warm tomato-pepper sauce finished with simple garlic mayonnaise.

◷ 70 minutes ⚡ 507 kcal
DinnerLunchContains Meat
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Smoky Spanish Chicken with Crispy Potatoes cooking guide
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  • 800 g chicken thighs or chicken leg portions
    BETAGRO Chicken Bone in Leg 300 g BETAGRO Chicken Bone in Leg 300 g300 g · ฿59.00
  • 700 g potatoes cut into 2 cm cubes
    Selected Grade Potato Selected Grade Potato1 kg · ฿49.00
  • 3 tbsp olive oil divided
    100% Pure Olive Oil 500 ML 100% Pure Olive Oil 500 ML500 ml · ฿289.00
  • 2 tsp smoked paprika divided
  • 1 tsp dried oregano divided
    Oregano 10 g Oregano 10 g10 g · ฿1.28
  • 3 cloves garlic finely chopped
    Peeled Garlic 80 g Peeled Garlic 80 g80 g · ฿20.00
  • 150 ml white wine or chicken stock
  • 400 g chopped tomatoes
    Chopped Tomatoes 400 g Chopped Tomatoes 400 g400 g · ฿85.00
  • 1 lemon cut into wedges
    Lemon Juice Lemon Juice29 ml · ฿69.00
  • 1 handful fresh parsley finely chopped
    Parsley Parsley1 piece · ฿56.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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Basket checkout estimate฿808.58
Estimated value used฿774.21
Estimated pantry value left฿34.37

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Cooking instructions

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  1. 1

    Prepare the ingredients

    Preheat the oven to 220°C, or 200°C fan. Cut the potatoes into 2 cm cubes. Toss them with 1 tablespoon olive oil, half the smoked paprika, salt and black pepper. Finely chop the garlic and parsley and prepare the chicken.

  2. 2

    Roast the potatoes

    Spread the potatoes over a baking tray in a single layer. Roast for 30–35 minutes, turning halfway through, until golden and crisp. Remove from the oven and set aside.

  3. 3

    Season and sear the chicken

    Pat the chicken dry and season with the remaining smoked paprika, oregano, salt and black pepper. Heat 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat. Sear the chicken skin-side down for 5–6 minutes until golden, then turn and cook the other side for about 3 minutes.

  4. 4

    Make the sauce

    Remove any excess fat from the pan if necessary. Add the remaining olive oil and garlic and cook for about 30 seconds. Stir in the white wine or chicken stock, chopped tomatoes and a little extra smoked paprika and oregano. Bring to a simmer and cook for 2–3 minutes.

  5. 5

    Combine and bake

    Return the chicken to the pan and spoon some of the sauce over the top. Add the roasted potatoes around the chicken. Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is completely cooked through and the potatoes are crisp and caramelised.

  6. 6

    Rest and serve

    Remove from the oven and let the chicken rest for 5 minutes. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.

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Per serving

Nutritional information

Calories507 kcal
Protein49 g
Carbohydrates61.1 g
Fat9 g
Saturated fat2.2 g
Fibre7.7 g
Sugar6.2 g
Sodium461 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

No major allergens are identified from the saved ingredient list. Always check the exact product label before cooking.

For this recipe: The core recipe contains no major allergens. Check stock and any packaged seasonings for additional allergen declarations.

Useful substitutions

Boneless chicken thighs can replace bone-in chicken, with cooking time adjusted accordingly. Chicken stock can replace white wine. Sweet paprika can be used alongside smoked paprika for a milder flavour.

Storage and reheating⌄

Storage

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days.

Reheating

Reheat in a hot oven until the chicken is piping hot throughout and the potatoes are crisp again. Reheat only once.

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