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Spain Paella Infused Olive Oil 250ml bottle
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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Spanish
Ingredients Equipment Method Notes

Ingredients
  

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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