One Pan Spanish Chicken — Damn Delicious

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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

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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
  • 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:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Season chicken with oregano, paprika, salt and pepper, to taste; set aside.
  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.
  4. 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.
  5. Serve immediately, garnished with cilantro, if desired.

*Cooking time will vary depending on the size and thickness of the potatoes.

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26 comments

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. :))

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!

I love meals like this (one-pot wonders)!!

This chicken looks perfect! So mouthwatering!

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 so good! Love the simplicity of one-pan meals! 🙂

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!

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!! 🙂

Made it tonight it sad delicious!!

looks very appetizing and probably all very tasty, I love chicken and always cook your recipe .Spasibo.

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.

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.

Very delicious, came out perfect. Thanks for the great recipe!

Hope you’re having fun in Seattle!

Will try this tonight. Would you recommend any other vegetables to add to the pan?

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!

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.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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