Spanish-Style Chicken Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium onion, cut into 8 wedges1 medium red onion, cut into 8 wedges500 g (about 1 lb) new potatoes, quartered lengthways8 whole garlic cloves, unpeeled8 medium tomatoes, quartered75 g chorizo (preferably picante)8 boneless, skinless chicken thighs1/2 tsp smoked paprika (1tsp if desired)1/2 tsp dried oregano (1tsp if desired)1 green bell pepper, deseeded and cut into stripsflaked sea saltfreshly ground pepper
1. Preheat oven to 200C/180Cfan (375/350F). Put the onions, potatoes, garlic, and tomatoes in large roasting pan and season with sea salt and lots of freshly ground pepper. Toss everything together lightly and roast for 20 minutes.
2. While the veggies are roasting, skin the chorizo and cut the meat into think slices - 5mm roughly. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
3. Take the roasting pan out of the oven, scatter the chorizo over the veggies and turn everything a couple of times. Place the chicken on top of the veggies and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven. for 20 minutes.
4. Take the pan out of the oven. Holding one corner carefully with an oven mitt, life the pan a little so all the juices run to opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and veggies.
5. Turn the oven up to 220C/200C (around 400F). Put back in the oven for another 20 minutes or until the peppers are just softened and chicken is golden and crisp.
Serving Size: 4 servings - 2 pieces of chicken thighs plus veggies
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIAUN.
2. While the veggies are roasting, skin the chorizo and cut the meat into think slices - 5mm roughly. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
3. Take the roasting pan out of the oven, scatter the chorizo over the veggies and turn everything a couple of times. Place the chicken on top of the veggies and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven. for 20 minutes.
4. Take the pan out of the oven. Holding one corner carefully with an oven mitt, life the pan a little so all the juices run to opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and veggies.
5. Turn the oven up to 220C/200C (around 400F). Put back in the oven for another 20 minutes or until the peppers are just softened and chicken is golden and crisp.
Serving Size: 4 servings - 2 pieces of chicken thighs plus veggies
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIAUN.
Nutritional Info Amount Per Serving
- Calories: 467.0
- Total Fat: 13.8 g
- Cholesterol: 131.0 mg
- Sodium: 964.2 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 6.8 g
- Protein: 37.9 g
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