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Paleo Whole30 Spanish Chicken


  • 8 bone-in skin-on chicken thighs
  • 12 oz Andouille sausage, sliced (read ingredients to make sure there's no added sugar)
  • 1- 1 1/2 pounds organic baby potatoes cut in half
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • zest of 1 lemon
  • 3-4 tablespoons avocado oil


  • 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.