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One Pan Spanish Chicken

One Pan Spanish Chicken

One skillet. Amazing flavors. And basically zero clean-up. It’s pretty much the easiest/tastiest dinner for any night of the week!

Ingredients: 16 ounces baby Dutch yellow potatoes, halved,8 bone-in, skin-on chicken thighs,1 (12.8-ounce) package smoked andouille chicken sausage, thinly sliced,2 tablespoons chopped fresh cilantro leaves,3 cloves garlic, minced,Kosher salt and freshly ground black pepper, to taste,Zest of 1 lemon,2 tablespoons olive oil,2 teaspoons dried oregano,1/2 teaspoon paprika

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.

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