Easy Spanish-Style Baked Chicken Thighs with Potatoes (Healthy, One-Pot Meal)
Spanish-style baked chicken thighs with potatoes is the perfect recipe for when you need to feed the tribe a healthy and nutritious meal with little effort. Succulent juicy chicken thighs are cooked together in a casserole dish with some potatoes, onion, and pepper and drizzled with plenty of tasty homemade marinade that you can whip up in seconds.
Equipment
- 12 inch skillet or oven-safe dish
- Kitchen knife and cutting board
- Small mixing bowl
- Oven
Ingredients
- 1.5 lbs 700g bone-in chicken thighs
- 1 red bell pepper diced
- 2 red onions cut into wedges
- 2 large potatoes cut into 1 inch (2.5cm) pieces
- 3 garlic cloves minced
- 1 lemon juiced
- 1 tablespoon of dried oregano
- ½ teaspoon of white pepper
- ½ teaspoon of garlic powder
- 1 teaspoon of sweet Spanish paprika pimentón dulce
- 3 tablespoons of extra virgin olive oil
- Salt to taste
Instructions
- Preheat the oven to 400°F/200°C.
- In a small bowl combine the minced garlic, dried oregano, paprika, white pepper, garlic powder, olive oil, and juice from one lemon. Stir well to combine.3 garlic cloves, 1 lemon, 1 tablespoon of dried oregano, ½ teaspoon of white pepper, ½ teaspoon of garlic powder, 1 teaspoon of sweet Spanish paprika, 3 tablespoons of extra virgin olive oil
- Dice potatoes, onions, and bell pepper and add to a large oven-safe skillet or casserole dish along with the chicken thighs.1.5 lbs 700g bone-in chicken thighs, 1 red bell pepper, 2 red onions, 2 large potatoes
- Drizzle the herb mixture over the chicken and veg, then toss to coat everything evenly and season with salt to taste.Salt
- Bake in the oven for 60 minutes or until the potatoes are tender and starting to crisp up slightly.
