Entree: Spain – Pollo con Chorizo y Patatas (Chicken with chorizo and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Additional 5 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) chorizo, sliced
- 1 lb (454 g) red potatoes, quartered
- 1 large yellow onion (about 8 oz (225 g)), sliced

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 oz (225 g) chorizo, sliced
- 1 lb (454 g) red potatoes, quartered
- 1 large yellow onion (about 8 oz / 225 g), sliced

Instructions

1. Preheat oven to 400°F (200°C). Arrange the quartered red potatoes and sliced onion in an even layer in a large ovenproof skillet or roasting pan.
2. Nestle the bone-in chicken thighs among the potatoes and onions and scatter the sliced chorizo between pieces.
3. Roast uncovered for 35–45 minutes, turning pieces once after 25 minutes, until chicken is cooked through and potatoes are tender and edges are browned.
4. Let rest 5 minutes before serving, spooning pan juices over the chicken and vegetables.