This Paleo Baked Spanish Chicken is baked on one pan, is super easy and so flavorful! Gluten free, dairy free and a meal the whole family will love.
Chicken thighs are something I cook every weekend to have to eat all week. I usually go with favorites like Lemon Butter Chicken, Pizza Chicken, or Roasted Chicken with Olives and Figs. Sometimes just salt and pepper if I'm feeling extra lazy 🙂 But when I saw this recipe on Pinterest I knew I wanted to make it and it is so so good!
The chicken is flavorful and juicy, the sausage gets a little but crispy, and the potatoes get tender on the inside and crispy on the outside. It's such a perfect meal with balanced flavors and textures.
Easy One Pan Meal
I love that it is so easy to make and everything is cooked on one pan so cleanup is super easy. Even the prep is quick- just cutting the baby potatoes in half and slicing the sausage. It comes together so quick and in the oven in no time at all. The andouille sausage adds a great bold flavor that is so delicious. It definitely is a star ingredient here and pairs so well with the chicken and potatoes.
I like using avocado oil because it is very mild in flavor and has a high smoke point. That means I don't worry at all that this is cooked at 400°- I know it will produce crispy food without burning it. I like to order mine through Thrive Market because it's always the best price.
You will love this one pan meal! It comes together so fast and even the leftovers are delicious! Here are some more chicken recipes to try:
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Baked Spanish Chicken
Ingredients
- 8 bone-in skin-on chicken thighs
- 12 oz Andouille sausage, sliced
- 1- 1 ½ pounds baby potatoes cut in half
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- zest of 1 lemon
- 3-4 tablespoons avocado oil
Instructions
- Preheat the oven to 400° and line a sheet tray with parchment paper.
- Place chicken thighs on the sheet tray then spread the sausage a potatoes around them as evenly as possible.
- In a small bowl, combine oregano, paprika, garlic powder, salt, black pepper, and lemon zest.
- Drizzle the avocado oil over the chicken, sausage, and potatoes then sprinkle on the seasoning mixture.
- Bake for 40 minutes- until chicken is crispy and potatoes are tender.
Nutrition Information
Recipe adapted from Damn Delicious
Hannah Healy says
Hmmm....I want to try your twist on Spanish flavors.
Jessica DeMay says
Thanks, Hannah!
Holley says
Nice, I find I get into a chicken rut. I am excited to venture out of my "norm" and try this recipe!
Jessica DeMay says
Thanks, Holley!
Erin Carter says
I love one sheet meals! I get so tired of doing dishes this is perfect!
Emily @ Recipes to Nourish says
That beautiful crispy skin!!! This looks so good! I know my family would love this meal.
ChihYu says
My family loves chicken and this Spanish chicken recipe looks simply amazing ! Another must try recipe !
Jenny says
This is probably a silly question, but if I only have chicken breasts, would the cooking time / temp vary? Can't wait to try it!!
Jessica DeMay says
Hi Jenny- that's not a silly question at all. Do you mean boneless skinless breasts? I think they will probably cook in 25-30 minutes. I don't know exact times since I haven't made it that way, but that would be my guess. Hope you enjoy!
Michele Spring says
Oh wow, this looks so incredibly good! I love chicken thighs and those spices on it... YUM!
Jessica DeMay says
Thanks, Michele! Thighs are the best 🙂
Cristina Curp says
Que ricooooo!!!!! Makes me wish I could eat paprika!
Jessica DeMay says
Thanks, Cristina!
Mary Ann | The Beach House Kitchen says
I love the spices on this chicken Jessica. I'm always looking to add a new sheet pan meal to our weekly rotation! Thanks for sharing!
Jessica DeMay says
Thanks, Mary Ann!
Renee Kohley says
LOVE that this is all on one pan! And I am a paprika/Spanish flavors freak! I love that seasoning blend - what a great dinner!
Jessica DeMay says
Thanks, Renee! It was so flavorful 🙂