Spanish Chicken, Lemon, and Potatoes

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

Yield: 6 servings
Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
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