Spanish chicken bake
The Spanish chicken bake features succulent chicken thighs seasoned with paprika and oregano, combined with hearty vegetables like potatoes, red onion, and zucchini. It's a simple one-dish meal that is baked to perfection with a drizzle of chicken gravy for added moisture and flavor.
Cook time 50 min
Prep time 15 min
Ingredients:
4 chicken thighs1 tsp paprika
1 tsp dried oregano
3 potatoes
1 red onion
1 red pepper
1 large zucchini
1/2 cup olives
1/2 cup chicken gravy
The Spanish chicken bake is a flavorful and hearty dish that brings the vibrant tastes of Spain to your table. This recipe combines aromatic spices like paprika and oregano with fresh vegetables and succulent chicken thighs. It's a perfect meal for a family dinner or when you want to impress guests with a delicious and wholesome plate.
Instructions:
- Peel and chop the potatoes into bite-sized chunks.
- Slice the red onion into wedges.
- Cut the red pepper into strips.
- Slice the zucchini into rounds or half-moons, depending on your preference.
- In a large mixing bowl, sprinkle the chicken thighs with paprika and dried oregano.
- Season with salt and pepper to taste.
- Rub the spices evenly over the chicken thighs to ensure they are well-coated.
- In a large baking dish, layer the potatoes, red onion, red pepper, and zucchini, spreading them out evenly.
- Scatter the olives over the vegetables.
- Place the seasoned chicken thighs on top of the vegetable mixture.
- Pour the chicken gravy evenly over the entire dish. This will help keep the chicken moist and add flavor to the vegetables.
- Place the baking dish in the preheated oven.
- Bake for approximately 45-55 minutes, or until the chicken thighs are fully cooked (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
- Remove the dish from the oven and let it rest for a few minutes.
- Serve the Spanish chicken bake hot, directly from the baking dish.
This Spanish chicken bake is sure to become a favorite in your household. The combination of tender chicken, well-seasoned vegetables, and the savory hint of olives creates a perfect balance of flavors. Serve with a side salad or some crusty bread to round out this delightful meal.
Spanish chicken bake FAQ:
Bake the Spanish chicken bake for approximately 45-55 minutes in a preheated oven until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender.
Yes, you can substitute chicken thighs with bone-in chicken breasts or drumsticks. Adjust the baking time as necessary, since different cuts may have varying cooking times.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
If you don't like olives, you can omit them or replace them with capers or artichoke hearts for a different flavor.
Use a meat thermometer to check that the chicken thighs have reached an internal temperature of 165°F (74°C). The juices should run clear when pierced with a knife, and the meat should no longer be pink.
Tips:
- For a deeper flavor, marinate the chicken thighs with the paprika and oregano for at least 30 minutes before baking.
- Cut the potatoes, red onion, red pepper, and zucchini into uniform sizes to ensure even cooking.
- Check the dish occasionally while baking and add a splash of chicken gravy if it seems too dry.
- Use an ovenproof dish large enough to spread the ingredients in a single layer for even roasting.
- Garnish with fresh parsley or cilantro for a fresh and vibrant finish before serving.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 22g
Carbohydrates 40g
Fiber 7g
Sugar 6g
Fat 22g
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