One-Pan Spanish Chicken Bake
Ingredients
- 10 chicken thighs (bone in and skin on)
- ¼ cup Olive oil (plus 2 tbsp)
- 10-12 small honey gold potatoes
- 1 small red onion sliced thinly or half of a large one
- Salt and pepper
- 2 teaspoon garlic powder
- Zest from 1 naval orange
- 1 teaspoon dried oregano
- 2 links dried Spanish chorizo I used this kind
Instructions
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- In a large ziploc bag or a large bowl, add the chicken thighs with ¼ of olive oil, 2 teaspoon salt, 1 teaspoon black pepper, and 2 teaspoon garlic powder.
- Toss to coat.
- Transfer the thighs to the baking sheet, skin side up. (leave the excess oil in the bag)
- In the same bag, add your halved potatoes, 1 teaspoon salt, and half teaspoon black pepper.
- Toss to coat and then add to the baking sheet.
- Thinly slice your red onion and chorizo and add those to the pan as well.
- Zest the entire orange and sprinkly the zest over everything.
- Sprinkle everything in the pan with 1 teaspoon oregano.
- Bake for 60 minutes. (or until chicken is cooked through)