Spanish-Style Chicken with Vegetable Bake

1 cup cherry tomatoes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Make the marinade: In a bowl, mix olive oil, smoked paprika, oregano, garlic, salt, and pepper.
3. Season the chicken: Rub the chicken thighs generously with the marinade and let them sit for at least 10 minutes (or overnight in the fridge for more flavor).
4. Prepare the vegetables: Place all your chopped vegetables into a large baking dish or tray. Drizzle with a little olive oil and season with salt and pepper.
5. Add the chicken on top of the vegetables.
6. Bake for 40–45 minutes, or until the chicken skin is crispy and the meat is cooked through (internal temp of 165°F/74°C), and the vegetables are tender and slightly caramelized.
7. Garnish with fresh parsley and a squeeze of lemon before serving.

Serving Suggestions

Pair this dish with crusty bread, a simple green salad, or even a glass of chilled Spanish white wine like Albariño. It’s perfect for a family dinner, a casual gathering with friends, or an easy meal prep option for the week ahead.

Final Thoughts

Spanish-Style Chicken with Vegetable Bake is proof that big flavor doesn’t need complicated prep. With just a handful of ingredients and a single baking dish, you can enjoy a delicious, nourishing meal that feels like a culinary escape. Try it once, and it might just earn a permanent place in your weekly rotation.

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