Genes Andalucian Valley Chicken Rsc
Transport your taste buds to the sun-drenched Andalusian countryside with Gene's Andalucian Valley Chicken RSC, a vibrant and flavor-packed one-pan masterpiece. This dish features succulent, bone-in, skin-on chicken thighs seasoned with a fragrant blend of paprika, cumin, and oregano, then roasted to golden perfection atop a colorful medley of sweet bell peppers, juicy cherry tomatoes, and tangy green olives. A splash of zesty lemon juice and savory chicken stock infuses every bite with brightness, while the final garnish of fresh parsley adds a touch of herbal freshness. Ready in just an hour, this oven-roasted delight is perfect for weeknight dinners or casual entertaining. Serve it with crusty bread to soak up the savory juices, or pair it with rice for a complete, hearty meal. A must-try for fans of Spanish-inspired chicken recipes!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 teaspoons paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cloves garlic cloves (minced)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper (sliced)
- 1 medium yellow bell pepper (sliced)
- 1 medium red onion (sliced)
- 1 cup cherry tomatoes
- 0.5 cup green olives (pitted and halved)
- 0.5 cup chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and place them in a large bowl.
In a small bowl, mix together the olive oil, paprika, cumin, oregano, minced garlic, sea salt, and black pepper.
Rub the spice mixture all over the chicken thighs, making sure to coat them evenly.
In a large ovenproof skillet or baking dish, arrange the sliced red and yellow bell peppers, red onion, cherry tomatoes, and green olives in an even layer.
Place the seasoned chicken thighs on top of the vegetable mixture, skin-side up.
Pour the chicken stock and lemon juice evenly over the chicken and vegetables.
Transfer the skillet or baking dish to the preheated oven and roast for 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
Once cooked, remove the dish from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley and serve warm with crusty bread, rice, or a side of your choice.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.7 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3262 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
