One Pan Spanish Chicken
User Reviews
4.8
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
One Pan Spanish Chicken
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One skillet. Amazing flavors. And basically zero clean-up. It's pretty much the easiest/tastiest dinner for any night of the week!
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Ingredients
- 8 bone-in skin-on chicken thighs
- 2 teaspoons oregano dried
- ½ teaspoon paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 smoked andouille chicken sausage 12.8-ounce package, thinly sliced
- 16 ounces potato halved, baby dutch yellow variety
- 2 tablespoons olive oil
- 3 cloves garlic minced
- lemon zest of 1
- 2 tablespoons cilantro fresh, chopped 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
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