Spanish Chicken, Lemon, and Potatoes

Oxmoor House
Flavors of the Mediterranean make this juicy chicken a pleasant departure from expected holiday fare.
6 servings

Ingredients

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3 tablespoons extra virgin olive oil
6 skinned and boned chicken thighs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (20-oz.) package refrigerated red potato wedges
4 large garlic cloves, sliced
2 ounces cured chorizo sausage, diced
1/2 cup pitted Spanish olives
1 cup chicken broth
1 tablespoon Hungarian sweet paprika
1 lemon, thinly sliced and seeded

Preparation

Prep: 5 Minutes
Cook: 28 Minutes

Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken thighs evenly with salt and pepper; add to skillet. Cook 5 minutes or until browned on all sides.

Meanwhile, combine potatoes and next 5 ingredients in a large bowl; toss to coat. Add potato mixture with broth to skillet; top with lemon slices. Cover and cook 20 minutes or until potatoes are tender.

Created date

August 2009