Name: Spanish chicken bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Cuisine: spanish
Ingredients: 4 RSPCA Approved Chicken Thigh Cutlets; 5.00 gm smoked paprika; 2 tsp dried oregano; 500g baby potatoes, halved; 1 red onion, cut into wedges; 1 red capsicum, seeded, coarsely chopped; 1 zucchini, halved lengthways, thickly sliced diagonally; 80g olive; 125ml chicken stock

Spanish chicken bake

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Whip up a delicious Spanish chicken bake that's easy and sure to please the whole family.

Ingredients:

4 RSPCA Approved Chicken Thigh Cutlets
5.00 gm smoked paprika
2 tsp dried oregano
500g baby potatoes, halved
1 red onion, cut into wedges
1 red capsicum, seeded, coarsely chopped
1 zucchini, halved lengthways, thickly sliced diagonally
80g olive
125ml chicken stock

Instructions:

1. Preheat your oven to 200C. 2. In a large bowl, mix the chicken with paprika and oregano, and season it well. 3. Heat a large frying pan over medium heat, and cook the chicken for 2 minutes on each side until it's golden brown. 4. Transfer the chicken to a baking dish. 5. In the same pan, cook the potato for about 5 minutes until it's light golden. 6. Arrange the potato, onion, capsicum, zucchini, and olives around the chicken in the baking dish. 7. Pour the stock around the chicken and season it to taste.
Cook until the chicken is fully cooked and the vegetables are tender, about 35-40 minutes. Serve right away.

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