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.
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Yum, this looks soo good. Your up close photos always turn out so well! I love one pot meals… super simple when I get home from work!
Looks absolutely amazingly delicious, but I’m a bit confused:
You wrote that “All in one. single. skillet.”, then you go on to say that this is made
on a “sheet pan” in the oven. So, is is adaptable for skillet as well as sheet pan?
Thanks in advance, you’re recipes have saved me from some kitchen emergencies! :))
Christopher, you can use a sheet pan or an oven-proof skillet – either works! 🙂
Thank you! I went for it in an oven proof skillet, and it’s
ANOTHER KEEPER!
This got RAVE reviews from neighbors that we had over for dinner a couple nights ago,
and the “recipe was requested by one of them”.
Thanks for the great, easy and tasty recipes!!!!!!!!!!!! :))