One Pan Spanish Chicken
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
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.