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Introduction
Spanish cuisine is known for its bold flavors and fresh ingredients, and this Spanish-Style Chicken with Vegetable Bake is no exception. This hearty dish combines succulent chicken thighs with a medley of vibrant vegetables, all seasoned with traditional Spanish spices. It's perfect for family dinners, meal prepping, or entertaining guests. Easy to prepare and bursting with Mediterranean charm, this recipe will transport your taste buds straight to Spain.
Ingredients
For the chicken:
4 bone-in, skin-on chicken thighs
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
For the vegetable bake:
2 medium potatoes, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into rounds
1 red onion, sliced
3 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
2 tablespoons olive oil
Salt and pepper to taste
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Directions
Prepare the Chicken: Preheat your oven to 400°F (200°C). In a small bowl, mix smoked paprika, garlic powder, oregano, salt, and pepper. Rub the spice mixture evenly over the chicken thighs. Heat olive oil in a large skillet over medium heat and sear the chicken for 3–4 minutes on each side until golden brown. Set aside.
Prepare the Vegetables: In a large mixing bowl, combine potatoes, bell peppers, zucchini, red onion, garlic, smoked paprika, ground cumin, olive oil, salt, and pepper. Toss well to coat the vegetables evenly.
Assemble the Bake: Spread the seasoned vegetables evenly in a baking dish. Place the seared chicken thighs on top of the vegetables.
Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 20–25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
Garnish and Serve: Sprinkle fresh parsley on top and serve with lemon wedges for a zesty touch.
Serving and Storage Tips
Serving: Pair this dish with crusty bread or a simple side salad to complete the meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezing: You can freeze the cooked chicken and vegetables in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
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