Spanish Chicken with Chorizo, Potatoes & Chickpeas Recipe

Preheat the oven to 200°C (400°F).

Season the chicken thighs with salt, black pepper, smoked paprika, and dried oregano.

Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs and cook until browned on both sides. Remove and set aside.

In the same skillet, add the sliced chorizo and cook until slightly crispy. Remove and set aside.

Add the potatoes to the skillet and cook until golden brown. Remove and set aside.

In the same skillet, sauté the onion, garlic, and red bell pepper until softened.

Add the chickpeas, cooked chorizo, and potatoes back to the skillet. Mix well.

Place the browned chicken thighs on top of the chorizo, potato, and chickpea mixture.

Transfer the skillet to the preheated oven and cook for about 25 minutes, or until the chicken is cooked through and the potatoes have softened.

Garnish with fresh parsley and serve hot.