Oven Style Spanish Chicken
Bursting with bold, savory flavors, Oven Style Spanish Chicken is a one-pan masterpiece that combines tender, juicy bone-in chicken thighs with a medley of vibrant vegetables like red and yellow bell peppers, cherry tomatoes, and Kalamata olives. Infused with a smoky marinade of paprika, garlic, cumin, and oregano, this oven-baked dish boasts crispy golden skin and perfectly roasted veggies enhanced by a splash of chicken broth. Ready in just an hour, including prep time, this hearty Mediterranean-inspired recipe is perfect for busy weeknights or entertaining guests. Serve it with a squeeze of fresh lemon, a sprinkle of parsley, and your favorite side dish—like crusty bread or fluffy rice—for a complete, irresistible meal.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 pieces Red bell peppers, sliced
- 1 piece Yellow bell peppers, sliced
- 1 cup Cherry tomatoes
- 0.5 cup Kalamata olives, pitted
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges, for serving
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper to create a flavorful marinade.
Pat the chicken thighs dry with a paper towel, then rub the marinade generously over the chicken, ensuring even coverage.
In a large oven-safe baking dish, arrange the sliced red and yellow bell peppers along with the cherry tomatoes and Kalamata olives.
Place the marinated chicken thighs on top of the vegetables in the baking dish.
Pour the chicken broth over the vegetables to keep them moist and enhance the flavor.
Bake the dish in the preheated oven for 40-45 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle chopped fresh parsley on top for garnish.
Serve the Spanish chicken with lemon wedges on the side for an extra burst of citrus, and pair it with rice, crusty bread, or a light green salad for a complete meal.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5541 mg | 241% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 40.7 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3890 mg | 83% | |
*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.
