One Pan Spanish Chicken
45 min·Spanish
One Pan Spanish Chicken
Ingredients
- 8 bone-in (skin-on) chicken thighs
- 2 teaspoons dried oregano
- 1/2 teaspoon paprika
- Kosher salt and freshly ground black pepper (to taste)
- 1 12.8-ounce package smoked andouille chicken sausage, thinly sliced
- 16 ounces baby Dutch yellow potatoes (halved)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- Zest of 1 lemon
- 2 tablespoons chopped fresh cilantro leaves
Instructions
6 steps
- 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
Season chicken with oregano, paprika, salt and pepper, to taste; set aside.
- 3
Place sausage and potatoes in a single layer onto the prepared baking sheet. Stir in olive oil, garlic and lemon zest; season with salt and pepper, to taste. Top with chicken in a single layer.
- 4
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
30 min - 5
Then broil for 2-3 minutes, or until caramelized and slightly charred.
3 min - 6
Serve immediately, garnished with cilantro, if desired.
Progress
0 / 6 steps
