Spanish Chicken, Lemon, and Potatoes

Ingredients

• 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

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.