Ingredients
- Juice of 1 lemon
- 1/4 cup hot chili infused olive oil
- 2 cloves garlic, processed through garlic press
- 2 teaspoons paprika
- 1/2 teaspoon Himalayan salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 bone in chicken thighs (about 8 ounces each)
- 4 Italian sausage (sweet or spicy), cut in half
- 1 onion, rough chopped
- 1 pound white potatoes, cleaned and cut into 1” wedges
- Cooking spray
How to Make
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Step 1: Place the first 8 ingredients (Lemon juice through to dried thyme) in a large re-sealable plastic bag and swish together to mix ingredients.
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Step 2: Add the chicken pieces, seal the bag and swish again to make sure the chicken is well coated. Refrigerate for 4 to 8 hours.
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Step 3: Preheat oven to 375 degrees Fahrenheit.
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Step 4: Spray a 9”x13” casserole dish with non-stick cooking spray.
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Step 5: Toss the potatoes, onions and sausage pieces in the casserole dish and pour the marinade and chicken pieces over top. Season with salt and pepper to taste.
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Step 6: Place the casserole dish in the oven, uncovered, and cook for about an hour or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. The cook time will depend on how thick your chicken pieces are.
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Step 7: You might need to add a bit of water to the bottom of the pan about half way through. Just check the bottom of casserole dish to see if it needs more liquid, you want about half an inch of liquid covering the bottom of the dish.
We hope you enjoy this recipe!
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