Sheet Pan Spanish Chicken & Potatoes

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serves 6


  • ¼ cup ghee

  • 1 teaspoon saffron

  • 2 pounds of skin on, bone-in chicken thighs

  • 1 pound chicken drumsticks

  • 4-6 gold potatoes, quartered

  • 1 bulb of garlic, cloves removed

  • 2 teaspoons sweet paprika

  • 2 teaspoons salt

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon fennel seed

  • 3 leeks, greens removed, cleaned, and thinly sliced

  • 3 chorizo sausages, sliced

  • ¼ cup green olives, halved

  • fresh parsley, for garnish

  • fresh cilantro, for garnish

  • lime wedges, for garnish


  1. Preheat oven to 425 degrees F.
  2. In a small saucepan, heat up ghee and saffron for about 3-4 mintues, until the saffron becomes fragrant.
  3. Place chicken thighs and drumsticks, potatoes and garlic cloves on a baking sheet.
  4. Mix together all spices in a small bowl. Using a basting brush, brush everything on the sheet pan with about half of the saffron ghee. Then sprinkle half of the spice mixture on top of everything throughout the baking sheet. Then place in the oven to bake for 20 minutes.
  5. Turn oven down to 400 degrees F.
  6. Add the leeks throughout along with the chorizo sausage. Then brush the remaining saffron ghee on top of everything and sprinkle the rest of the spice mixture on top. Place back in the oven to bake for 20-25 minutes, until chicken is an internal temperature of 165 degrees F and the potoates are fork tender.
  7. Top everything with green olives, chopped parsley and cilantro, and serve alongside lime wedges to squeeze on top before eating up!


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