Roasted Spanish Potatoes with Chicken: A Flavor-Packed Comfort Dish for Beginners

Roasted Spanish potatoes, often served as a tapa in Spain, are beloved for their bold flavors, crispy textures, and zesty sauces. Traditionally vegetarian, this dish gets a flavorful protein boost with the addition of tender chicken—perfect for anyone seeking a satisfying and complete meal without relying on pork, ham, or bacon. Whether you’re a beginner home cook or simply in the mood for something simple yet impressive, this Spanish-inspired recipe offers a balance of comfort and spice. It’s ideal for weeknight dinners, casual gatherings, or any time you want to impress with minimal effort. The beauty of this dish lies in its adaptability. You can make it mildly spiced or bring in extra heat, swap vegetables based on what’s in your pantry, and serve it as a main or side. With basic cooking skills and accessible ingredients, you’ll be able to bring the bold essence of Spanish cuisine into your home kitchen.

Ingredients and Preparation

Here’s everything you need to make roasted Spanish potatoes with chicken. Quantities can be adjusted based on your desired serving size, but this list is perfect for about 4 servings.

Main Ingredients

• 4 large potatoes (waxy varieties like Yukon Gold or red potatoes work best)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika (optional, for balance)
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

Chicken

• 300g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Juice of half a lemon (for marinating)

Sauce

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust for spice preference)
• Salt to taste
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1/4 cup water or broth (to adjust consistency)

Optional Garnish

• Fresh parsley, chopped
• Dollop of plain yogurt or sour cream (to balance the spice)
• Lemon wedges

Preparation Steps

1. Marinate the Chicken
   • In a bowl, mix chicken pieces with olive oil, smoked paprika, cumin, lemon juice, salt, and pepper.
   • Let the chicken marinate for at least 20 minutes to absorb the flavors. If time allows, refrigerate it for up to 2 hours.
2. Prepare the Potatoes
   • Preheat your oven to 425°F (220°C).
   • Wash and cut the potatoes into medium-sized cubes.
   • In a large bowl, toss the potatoes with olive oil, paprika, cumin, garlic powder, salt, and pepper until well coated.
3. Roast the Potatoes
   • Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
   • Roast for 30–35 minutes, flipping once halfway through, until golden brown and crispy on the outside.
4. Cook the Chicken
   • While the potatoes roast, heat a skillet over medium-high heat.
   • Add marinated chicken pieces and cook for 6–8 minutes, turning occasionally until the chicken is fully cooked and lightly browned.
   • Set aside once done.
5. Make the Sauce
   • In the same skillet, add a tablespoon of olive oil.
   • Sauté the chopped onions until translucent (about 4–5 minutes).
   • Add minced garlic and cook for another minute.
   • Stir in crushed tomatoes, tomato paste, smoked paprika, cayenne pepper, salt, sugar, and a splash of water.
   • Let the sauce simmer for 10 minutes until thickened and flavorful.
   • Adjust seasoning to taste.
6. Combine and Serve
   • Toss the roasted potatoes with the tomato sauce until well coated.
   • Gently fold in the cooked chicken or serve it on top of the saucy potatoes.
   • Garnish with fresh parsley and a dollop of yogurt if desired.

Beginner Tips and Notes

1. Choose the Right Potatoes
   • Waxy potatoes hold their shape better during roasting. Avoid starchy potatoes like russets unless you want a crispier, slightly crumblier texture.
2. Roasting Tips
   • For extra crispiness, soak the cubed potatoes in cold water for 30 minutes before roasting to remove excess starch.
   • Make sure the potatoes are completely dry before seasoning.
3. Balancing the Sauce
   • If your sauce tastes too acidic, a small pinch of sugar or a splash of cream can help mellow it out.
   • To make it richer, add a few tablespoons of plain yogurt or cream at the end.
4. Chicken Options
   • Thigh meat is more flavorful and stays moist, but breast meat works well too if cooked properly.
   • You can also grill or bake the marinated chicken instead of pan-frying for a healthier twist.
5. Make-Ahead Friendly
   • You can prepare the sauce and marinate the chicken in advance.
   • Reheat gently before assembling the final dish to preserve flavor and texture.

Serving Suggestions

1. Main Dish
   • Serve the Spanish potatoes and chicken as a main course with a side of green salad or sautéed vegetables.
   • Add a slice of crusty bread to soak up the sauce for a hearty, satisfying meal.
2. Tapas-Style Spread
   • Include these potatoes as part of a tapas night along with grilled vegetables, olives, garlic shrimp, and a light sangria or citrus drink.
3. As a Bowl Meal
   • Layer the saucy potatoes and chicken over rice or couscous, add some roasted vegetables or avocado, and enjoy as a well-rounded grain bowl.
4. Kids’ Version
   • Omit the cayenne for a milder flavor and let kids enjoy the creamy yogurt topping to cool down the dish.
5. Picnic-Ready
   • This dish travels well and can be packed for lunch or a picnic. Serve it at room temperature for a flavorful experience on the go.

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Engagement Features

If you give this roasted Spanish potatoes with chicken a try, think about how you’d make it your own:

• Would you make it spicier or stick with the mild version?
• What other vegetables or proteins would you pair with the potatoes?
• Did you try it as a bowl, a tapa, or a main dish?

Feel free to experiment and adjust. Share your version of this dish with friends or try a themed Spanish night at home. Recipes like this one are meant to evolve and reflect your taste. Once you’ve mastered the base, the possibilities are endless.

Have questions about substitutions or prep? Looking for ways to make it vegetarian again? Ask away—I’m here to help make your cooking journey easier and more fun.