Baked Spanish Chicken
Servings: 6 servings
Calories: 399kcal
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
Calories: 399kcal | Carbohydrates: 35g | Protein: 15g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 862mg | Potassium: 1015mg | Fiber: 5g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 37mg | Calcium: 40mg | Iron: 3mg