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5 from 1 vote

Paleo Whole30 Spanish Chicken

Prep Time10 minutes
Cook Time40 minutes
Servings: 6 servings
Calories: 399kcal
Author: Jessica DeMay

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