One-Pan Spanish Chicken Bake

• Meat

  • 10 inch Chicken thighs
  • 2 links Spanish chorizo, dried

• Produce

  • 2 tsp Garlic powder
  • 1 1 ounce bag Honey gold potatoes
  • 1 tsp Oregano, dried
  • 1 Red onion, small

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 cup Olive oil

• Other

  • Zest from 1 naval orange

Found on cocoandash.com

Description

Directions

• Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
• In a large ziploc bag or a large bowl, add the chicken thighs with 1/4 of olive oil, 2 tsp salt, 1 tsp black pepper, and 2 tsp garlic powder.
• Toss to coat.
• Transfer the thighs to the baking sheet, skin side up. (leave the excess oil in the bag)
• In the same bag, add your halved potatoes, 1 tsp salt, and half tsp black pepper.
• Toss to coat and then add to the baking sheet.
• Thinly slice your red onion and chorizo and add those to the pan as well.
• Zest the entire orange and sprinkly the zest over everything.
• Sprinkle everything in the pan with 1 tsp oregano.
• Bake for 60 minutes. (or until chicken is cooked through)