Spanish-Style Roasted Chicken & Potatoes using Spain Paella Blend

Juicy chicken thighs, buttery baby potatoes, sweet onion, and lemon roast together until the edges turn golden and the pan fills with cozy Spanish-inspired aroma. Spain Paella Infused Olive Oil Blend brings warm smoky spice, paprika depth, and herb-filled richness that ties the whole pan together. It’s an easy dinner for a busy weeknight, but it still belongs on a family dinner table or at casual entertaining with friends.

Garden Infuzions

Spanish-Style Roasted Chicken & Potatoes using Spain Paella Blend

Golden chicken, tender potatoes, sweet onion, and bright lemon roast together with Spain Paella Infused Olive Oil Blend for a warm, Spanish-inspired dinner that feels festive and easy to love.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Spanish

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 bone-in skin-on chicken thighs
• 1 1/2 pounds baby Yukon Gold potatoes halved
• 1 medium yellow onion sliced into wedges
• 1 red bell pepper cut into strips
• 3 tablespoons Spain Paella Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 lemon cut into wedges
• 2 tablespoons chopped fresh parsley

Equipment

• 1 large roasting pan or sheet pan roomy enough for one-pan roasting
• 1 Mixing bowl for tossing the vegetables
• 1 set Measuring spoons for oil and seasoning
• 1 pair Tongs for arranging the chicken
• 1 Instant-read thermometer check chicken for doneness

Method

 

Instructions

1. Preheat the oven to 425°F.
2. Pat the chicken thighs dry with paper towels and season them on both sides with kosher salt, smoked paprika, black pepper, and garlic powder.
3. Add the potatoes, onion, and red bell pepper to a large bowl, then toss with Spain Paella Infused Olive Oil Blend and the olive oil until coated.
4. Spread the vegetables in a large roasting pan or sheet pan and nestle the chicken thighs on top, skin side up.
5. Roast for 25 minutes, then carefully turn the pan and continue roasting for 15 to 20 minutes more until the chicken is cooked through and the potatoes are tender.
6. Add the lemon wedges to the pan during the last 10 minutes so they soften and lightly caramelize.
7. Rest the pan for 5 minutes, then finish with chopped parsley and a spoonful of pan juices before serving.

Notes

For the best roast, keep the chicken skin side up the whole time so it stays crisp. The Spain Paella Infused Olive Oil Blend brings the smoky, savory base, while the lemon keeps the finish bright and lively. If the potatoes need a little more time, pull the chicken to a warm plate and let the vegetables roast a few minutes longer.

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Recipe Tips

Cut the potatoes into even pieces so they roast at the same pace as the chicken. If your chicken thighs are especially large, give them a few extra minutes in the oven before adding the lemon. For a little extra color, broil the pan for the last 2 to 3 minutes and watch closely.

Serving Suggestions

Serve this with a simple green salad, crusty bread, or roasted green beans. It also pairs nicely with olives, a little extra lemon, or a spoonful of pan juices over the top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet or in the oven at 325°F until warmed through.

Variations

Swap in bone-in chicken drumsticks, add red bell pepper wedges, or tuck in a few olives during the last part of roasting. You can also finish the dish with chopped parsley for a fresh herbal lift.

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