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
- 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.
Nutritional Information*
Per serving | Servings: 4
Calories: 496 kcal
Carbohydrates: 23.7 g
Protein: 32.3 g
Fat: 29.9 g
Saturated fat: 8.1 g
Trans fat: 0.2 g
Cholesterol: 175 mg
Fiber: 2.9 g
Sugar: 3.8 g
Sodium: 167 mg
Potassium: 963 mg
Calcium: 37 mg
Iron: 2.16 mg
Vitamin A: 41 µg RAE
Vitamin C: 13.9 mg
Vitamin D: 0.2 µg
Generated: 2026-11-05T20:04:06+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.