Spanish Chicken Thighs with Roasted Peppers and Olives
A mouthwatering recipe for those busy weeknight dinners: Spanish Chicken Thighs with Roasted Peppers and Olives is just what you need. This easy-to-follow recipe features tender chicken thighs cooked with roasted piquillo peppers, lots of smoked paprika, and just a hint of garlic.
Equipment
- 1 large deep-sided baking tray
- Cooking Tongs
- Wooden cutting board
- Chef knife
- Oven
Ingredients
- 8 chicken thighs around 1kg / 35 oz.
- 1 large white onion finely sliced
- 3-4 garlic cloves loosely chopped
- 2 ripe tomatoes grated and skin removed
- 1 jar Roasted Piquillo Peppers drained (290ml)
- 3.5 oz. 100g olives
- 1.5 tsp Spanish La Vera smoked paprika plus more for dusting
- 1 tsp Salt or to taste
- Black pepper to taste
- Splash of Extra Virgin Olive Oil
Instructions
- Preheat oven to 200°C / 400 °F
- Add all the ingredients to a large baking tray and mix well to ensure the chicken is covered in seasoning and the olives and peppers are evenly distributed around the tray.8 chicken thighs, 1 large white onion, 3-4 garlic cloves, 2 ripe tomatoes, 1 jar Roasted Piquillo Peppers, 3.5 oz. 100g olives, 1.5 tsp Spanish La Vera smoked paprika, 1 tsp Salt, Black pepper to taste, Splash of Extra Virgin Olive Oil
- Season to taste with salt and pepper, add a drizzle of olive oil, and bake for around 30 minutes.
- Use a meat thermometer to check that your chicken is cooked. The chicken should reach an internal temperature of 74°C / 165 °F once done.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value (DV)* |
| Calories | 427 kcal | 21% |
| Protein | 31.3 g | 63% |
| Total Fat | 28.7 g | 37% |
| Carbohydrates | 8.5 g | 3% |