Spanish Style Chicken Bake

Serves 4-6
Time 1 hour 10 minutes


6 chicken thighs, skin and bone removed

2 red onions cut into wedges (8 from one onion)

6 garlic cloves – skin on

2 tbsp avocado oil 

1 red capsicum, cut into strips

1 punnet cherry tomatoes

6 baby potatoes cut into quarters

½ cup pitted Kalamata olives

½ tsp sweet smoked paprika

½ teaspoon dried oregano

2-3 sprigs of thyme

Salt & pepper, to season


Preheat the oven to 180 degrees.

In an oven baking tray place onion, baby potatoes, avocado oil and garlic– season with salt and pepper and place in the oven for 20 minutes.

After 20 minutes remove the oven tray and add capsicum strips to the vegetable mix. Scatter over the cherry tomatoes and olives. Place the chicken on top of the vegetables – and season with paprika and oregano. Tuck 2 of the thyme sprigs into the bake – ensure tucked in so they do not burn.

Bake for another 40 minutes – check at the 25-minute mark and place some of the pan juices over the chicken if needed.

Serve as a one tray wonder!