You can never have enough one-pot meals in your cooking arsenal.
After a simple marinade, everything gets dumped into a pan. Then baked and served straight from it. It’s delicious as it is, thanks to the trifecta of orange and paprika and saffron (don’t leave this out!) but a little aioli drizzled over is a good compliment to the flavors.
FYI, there’s a good amount of sauce that’s yielded here, making this a bit stew-like. You can use a slotted spoon to portion it out, saving the juices to add into bone broth or soup later on. Or you could optionally serve it with the juices over cauli-rice or your favorite mash for more of a comfort food feel.
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One-Pot Spanish Chicken
Yields: 4 servings
1 orange, juice and zest
1/4 c. extra-virgin olive oil
1 tsp. packed saffron threads
1 1/2 tsp. smoked paprika
1 1/2 tsp. sea salt
1/2 tsp. black pepper
4 garlic cloves, minced
2 tsp. fresh thyme leaves
4 bone-in, skin-on chicken thighs
12 oz. pre-cooked sausage, sliced to 1″ pieces (I used Aidells Mango)
2 lbs. chopped parsnips (or sweet potatoes/white potatoes/red potatoes)
4 large carrots, chopped
1 large onion, chopped
Whisk together the orange juice and zest, extra-virgin olive oil, saffron, smoked paprika, sea salt, pepper, minced garlic, and thyme leaves in a large bowl. Pour into a large ziplock bag and add the chicken thighs. Seal the bag with much of the excess air removed (so the marinade comes in contact closely with the surface of the chicken) and place the bag in a large pan. This is to catch juices in case of a leak. Place the pan in the refrigerator to marinate for 4-8 hours.
Heat the oven to 400F.
Pour the marinade out of the bag into a large baking pan. Add the sliced sausage, chopped parsnips, carrots and onion. Toss well to coat. Top with the chicken, tucking it in amongst the other ingredients.
Cover the pan loosely with tinfoil and bake for 30 minutes. Remove the tinfoil and cook for another 10-20 minutes, or until the skin of the chicken is dark, golden, and crisp.