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!
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!
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
- 8 bone-in, skin-on chicken thighs
- 2 teaspoons dried oregano
- ½ 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
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.
Did you make this recipe?
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Outstanding dish! I changed a few things with methodology, but kept very close to the recipe. I used a large roasting dish and cooked the dish on a pellet-feeder smoker. Talk about delicious! I did use the oven broiler to give the skin a little more crispness. Personal preference would be to increase the small potatoes (24 oz. instead of 16 oz.). The chicken sausage blended very well with the potatoes. My two grown sons, tore this dish up and did not waste any time volunteering to take leftovers home!
It tasted delicious! Thank you!
I made it with skinless, boneless thighs and it turned out great. Used a foil covered cookie sheet and the chicken was super moist. Next time I’ll use a little less salt, since the sausage is already a bit salty.
Oh my!!
This was fantastic! I can’t wait to try it with chorizo! Next time I will season under the skin as well as on top. That last few minutes of broiling made the chicken skin so crispy. I added parsnips because I wanted an extra vegetable and it was yummy. My husband loved it. My grocery didn’t have chicken andouille so I used regular pork andouille- still delicious. This is the third or fourth recipe I’ve made from Damn Delicious and all have been wonderful, thanks for helping me enjoy cooking again!
An easy and delicious family favorite that please picky eaters! Thank you!
Awesome, thank you for sharing!
I plan to try this fabulous looking meal this week. Quick question, my hubs and I are doing low-carb so will make this meal sans the potatoes. I was wondering, if radishes would be a good substitute for the potatoes? Any thoughts or recommendations would be greatly appreciated>
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thank you.
It tasted delicious, but is there a way to prepare it so that there isn’t so much grease?
You can try draining the excess fat as needed. Hope that helps!
Will try this tonight. Would you recommend any other vegetables to add to the pan?
Yes, absolutely!
Very delicious, came out perfect. Thanks for the great recipe!
Hope you’re having fun in Seattle!
Ciao, Giovanni
Hi! I misread the ingredients and bought uncooked sausage. Do you think I should cook it first or just let it cook in the pan with the chicken and slice it after? Thanks!!
Yes, you can cook it first prior to using.
I am a little confused. Step 3 says to put chicken then combine the zest etc, do you pour that over the potatoes sausage etc or combine in a bowl? Also if you already have the chicken down, why do you top with chicken?
Step 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.
Only the sausage and potatoes are tossed with olive oil, garlic, lemon zest, salt and pepper onto the baking sheet. Then it’s topped with the chicken thighs. The chicken is not placed on the baking sheet before this step.
looks very appetizing and probably all very tasty, I love chicken and always cook your recipe .Spasibo.
Made it tonight it sad delicious!!
My mouth is watering right now! Is it possible that I can use regular potatoes, if I’m unable to find baby potatoes? Thanks, Chungah!! 🙂
Yes, absolutely.
Such a terrific blend of flavors, the sausage, chicken, potatoes and seasonings. I do usually cook chicken skinless, so maybe I’ll try covering it with foil during part of the cooking time, to keep the moisture in and then take the cover off to let it brown. Thanks for the wonderful recipe!
This chicken looks so good! Love the simplicity of one-pan meals! 🙂
Dani | http://www.styledvariety.com
Super simple but really good!! Delicious with sweet potatoes or yams too. Thanks for the recipe!
I tend to cook my chicken skinless as most people in my home don’t like the skin on (more’s the pity). Is there anything I can do to keep the chicken from getting super dry when baking it?
Vik, here is a great tutorial to cook moist and tender chicken breasts every time. Hope that helps!
This chicken looks perfect! So mouthwatering!
I love meals like this (one-pot wonders)!!