One Pan Spanish Chicken

• Gluten free

• Meat

  • 1 (12.8-ounce package Andouille chicken sausage, smoked
  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 16 oz Baby dutch yellow potatoes
  • 2 tbsp Cilantro, fresh leaves
  • 3 cloves Garlic
  • 1 Lemon, Zest of
  • 2 tsp Oregano, dried

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on damndelicious.net

Description

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

Directions

• 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.