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Spanish-Style Chicken Bake

This is a super supper dish: full of flavor, low in fat, and the entire meal cooks in one big tin! Here, chicken thighs are roasted with onions, tomatoes, green peppers, smoked paprika, and oregano, providing warmth and color to brighten dreary days. And, a happy surprise is that the garlic cloves are roasted unpeeled, so diners may squeeze the deliciously sweet flesh of each onto warm baguette slices to complete this effortless entrée!

Spanish-Style Chicken Bake

1 white onion, cut into 8 wedges
1 red onion, cut into 8 wedges
1 lb. 2 oz. new potatoes, quartered
8 whole garlic cloves, unpeeled
8 tomatoes, quartered
2½ oz. Spanish chorizo
8 boneless, skinless chicken thighs
1 tsp. smoked paprika
1 tsp. dried oregano
1 green bell pepper, deseeded and cut into strips

Heat the oven to 375°F. Put the onions, potatoes, garlic, and tomatoes in a large roasting tin. Season with salt and black pepper. Toss together lightly and roast for 20 minutes.

While the veg are roasting, skin the chorizo (if necessary) and cut into thin slices. Trim the fat from the chicken thighs and carefully make three slashes across the top of each one. Season all over with salt and black pepper. Remove the tin from the oven. Scatter over the chorizo and gently give everything a toss. Place the chicken on top and sprinkle with paprika and oregano. Return to the oven for 20 minutes.

Baste with any pan juices and scatter over the green peppers. Increase the heat to 425°F and continue to cook for 20 minutes, or until the chicken is cooked through and the potatoes are tender.

One Comment Post a comment
  1. Jinny #

    As described this dish is very tasty and easy to prepare. Because we like spicy food I added extra chorizo. It was delicious!

    February 26, 2013

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