Spanish chicken bake

Spanish chicken bake

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Create a Spanish-inspired chicken bake with this effortless recipe the whole family will love.

The ingredient of Spanish chicken bake

  1. 4 Coles Australian RSPCA Approved Chicken Thigh Cutlets
  2. 2 teaspoons smoked paprika
  3. 2 teaspoons dried oregano
  4. 500g baby potatoes, halved
  5. 1 red onion, cut into wedges
  6. 1 red capsicum, seeded, coarsely chopped
  7. 1 zucchini, halved lengthways, thickly sliced diagonally
  8. 1/2 cup (80g) kalamata olives
  9. 1/2 cup (125ml) salt-reduced chicken stock

The instruction how to make Spanish chicken bake

  1. Preheat oven to 200C. Combine the chicken, paprika and oregano in a large bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking dish. Add the potato to the pan and cook, tossing, for 5 mins or until light golden. Arrange the potato, onion, capsicum, zucchini and olives around the chicken in the dish. Pour the stock around chicken. Season.
  2. Bake for 35-40 mins or until the chicken is cooked through and vegetables are tender. Serve immediately.

Nutritions of Spanish chicken bake

fatContent: 349.657 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 34 grams protein
sodiumContent:

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