Spanish chicken bake
Indulge in a delicious Spanish Chicken Bake featuring juicy chicken thighs seasoned with paprika and oregano, oven-baked with hearty potatoes, red onion, red pepper, and zucchini. Finished with savory olives and chicken gravy, this one-pan dish offers a perfect blend of flavors and textures. Easy to prepare and utterly satisfying!
- 09 May 2025
- Cook time 50 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 7g | 18% |
| Sugar 6g | 7% |
| Fat | |
| Fat 22g | 25% |
| Saturated 6g | 18% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 80mg | 14% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 1.07mg | 63% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 70mg | 80% |
| Vitamin E 1.73mg | 12% |
| Vitamin K 18ug | 16% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 4.91mg | 45% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 1220mg | 36% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 2.27mg | 21% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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