Go Back
Print Recipe

Spanish Chicken with Crispy Potatoes

A super easy and delicious gluten, dairy and grain free dinner packed full of flavour.
Prep Time10 minutes
Cook Time50 minutes
Servings: 4 people

Ingredients

  • 2 red onions cut into wedges
  • 500 g potatoes small potatoes
  • 5 whole garlic cloves unpeeled
  • 2 cups cherry tomatoes
  • 6-8 boneless skinless chicken thighs
  • 1.5 tsp smoked paprika
  • ½ tsp dried oregano
  • 2 TBS balsamic vinegar
  • 1 green capsicum cut into chunks
  • 1/3 cup green olives
  • 1 lemon zested and sliced
  • sea salt & black pepper
  • 4 cups rocket to serve

Instructions

  • Preheat oven to 200°C fan-forced.

Crispy Potatoes

  • Cut small potatoes into quarters, lightly coat with olive oil and sprinkle with 1/4 tsp each of oregano and paprika. Place on lined baking tray and add to oven. Set timer for 20minutes. Add chicken and veggies to oven when timer goes off.

Spanish Chicken and Veggies

  • Rub chicken with 1 tablespoon of olive oil and sprinkle over remaining paprika, oregano, salt and pepper.
  • In a large baking dish add 1 tablespoon of olive oil, then add garlic, onion wedges, tomato, capsicum, zucchini, balsamic vinegar and lemon zest with chicken on top. **Here you can add potatoes if you're happy for them to be soft not crispy.**
  • When timer for potatoes goes off, Place in oven and bake for 30 minutes, then shake the pan to move juices around dish and add olives. Cook for a further 10-20 minutes.
  • Serve on top of rocket dressed with extra cherry tomatoes

Notes

Make it a one tray bake: You can skip the "crispy" potatoes and the extra step by putting potatoes into the same dish and cooking whole dish for 50 minutes. Potatoes will be soft and yummy.