One Pan Spanish Chicken
- One Pan Spanish Chicken
- Recipe
- Ingredients
- Instructions
One skillet. Amazing flavors. And basically zero clean-up. It’s pretty much the easiest/tastiest dinner for any night of the week!
Spanish-style chicken thighs. Baby potatoes. And andouille sausage, which you can easily swap out with chorizo sausage.
All in one. single. skillet.
Nope. Not even joking here.
This here comes together in one pan, which pretty much means zero clean-up.
And as always, chicken breast can easily be substituted if dark meat is not your jam.
Either way, this needs to make an appearance on your dinner table soon, preferably on one of those busy weeknights!
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Ingredients
Instructions
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.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
5. Serve immediately, garnished with cilantro, if desired.
