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
Lois says
if I sub with chicken sausage & russet potatoes, and my thighs are skinless... will the cooking time be the same?
Jessica DeMay says
Hi Lois- skinless thighs shouldn't make much of a difference unless they're boneless and then it would be much less cooking. Just cut the potatoes in about 1 1/2 inch chunks (as best as possible). Hope that helps and you love it!
Ashley says
Not a big chicken THIGH fan but I do love my chicken. And I love the spanish twist on a seemingly traditional "meat and potatoes" kind of meal. Gotta try this one!
Jessica DeMay says
Thanks, Ashley! The flavors are so good! I'm sure it would be good on breasts as well.
Michelle says
This looks easy and delicious! Thank you! I just bought a ton of chicken thighs at Costco and needed a new recipe.
Jessica DeMay says
Thanks, Michelle! It's a fun change- hope you enjoy!
Kari - Get Inspired Everyday! says
One pan meals are my new obsession because they're just so convenient during the workweek! This Spanish take looks so flavorful, plus I never get enough of roasted potatoes, so can't wait to try this one!
Jessica DeMay says
Thank, Kari! I totally agree- they're so easy.
Becky Winkler (A Calculated Whisk) says
I am allllll about sheet pan meals right now. Adding this one to the top of my list!
Jessica DeMay says
Thanks, Becky!
Katja says
I love sheet pan meals. Definitely trying this soon. Thanks!
Jessica DeMay says
I hope you love it! Sheet pan meals are the best!
Carrie Forrest says
Wow..this truly looks like a roasted delight...
Jessica DeMay says
Thanks, Carrie! It really is 🙂