One Pan Spanish Chicken
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Course
Main Course
One Pan Spanish Chicken
Report
One skillet. Amazing flavors. And basically zero clean-up. It's pretty much the easiest/tastiest dinner for any night of the week!
Share:
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 teaspoons dried oregano
- ½ 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
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Season chicken with oregano, paprika, salt and pepper, to taste; set aside.
- 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.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with cilantro, if desired.
Notes
- *Cooking time will vary depending on the size and thickness of the potatoes.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
