Spanish Chicken Tray Bake
This Spanish Chicken Tray Bake is a delicious one-pan meal that is gluten-free and perfect for family dinners.
Equipment
- baking sheet
Ingredients
- 8 thighs chicken, skin-on and bone-in
- 3 bell peppers (yellow, orange, red), cut into strips
- 3 yellow potatoes, cut into wedges
- 1 pint cherry tomatoes
- 1 red onion, cut into 8 wedges
- 4 cloves garlic, crushed with skin on
- 4 teaspoon olive oil
- 1.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 4 sprigs fresh thyme
- 0.25 teaspoon salt plus more for seasoning
- 0.125 teaspoon black pepper plus more for seasoning
Instructions
- Preheat the oven to 400° F.
- On a large baking sheet or tray, evenly spread out cut vegetables; onions, potatoes, peppers and cherry tomatoes.
- Using the back of a knife, crush the garlic cloves, leave the skin on and add them to the roasting tray. They will add flavors and fragrance to the dish and can be eaten once cooked.
- Season vegetables lightly with half of the olive oil, pinch of sea salt and pepper.
- Add the chicken thighs on top of the vegetables, and drizzle each chicken thigh with a little olive oil.
- In a small dish, mix together the paprika, garlic powder, sea salt and fresh ground pepper. Using your fingers, sprinkle the chicken thighs with the spice mixture. You want to use all of the spices, so ensure the chicken is well seasoned.
- Add thyme sprigs to the pan, and transfer the baking tray to the oven to roast for 40-45 minutes or until the chicken skin is crispy and the veggies are tender.
- Serve warm and enjoy!
Notes
If you don’t like bones, you could also use boneless and/or skinless chicken thighs for this recipe. Simply adjust the cooking time, by adding the chicken 20 minutes after the veggies have started since boneless thighs only need about 20 minutes to cook.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 20gProtein: 61gFat: 18gFiber: 5gSugar: 9g
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