Spanish Chicken, Lemon, And Potatoes

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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

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