Entree: Spain – Pollo al horno con judías verdes y patatas ➤ Pollo al horno con judias verdes y patatas (Oven-baked chicken with green beans 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 15 min

Cook 55 min

Additional 5 min

Total 1 hr 15 min

Ingredients

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

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 8 oz (225 g) chorizo, sliced
- 1.25 lb (567 g) red potatoes, sliced 1/2 inch (1.25 cm) thick
- 1 medium yellow onion (about 6 oz (170 g)), thinly sliced
- 10 oz (284 g) green beans, trimmed

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 8 oz (225 g) chorizo, sliced
- 1.25 lb (567 g) red potatoes, sliced 1/2 inch (1.25 cm) thick
- 1 medium yellow onion (about 6 oz / 170 g), thinly sliced
- 10 oz (284 g) green beans, trimmed

Instructions

1. Preheat oven to 400°F (200°C). In a shallow baking dish, layer half the potato slices, then half the onion slices; top with two chicken thighs and half the sliced chorizo.
2. Repeat layers and tuck trimmed green beans around and between the layers.
3. Cover the dish with foil and bake 30 minutes, then remove foil and bake another 20–25 minutes until chicken skin is golden and potatoes are tender.
4. Let stand 5 minutes before serving so juices settle and slices hold shape.