A close up of a this Spanish chicken bake with olives, kale, peppers, and chorizo.

Spanish Chicken Bake with Kale and Manzanilla Olives from Spain

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Spanish


This Spanish Chicken Bake it made with pimiento-stuffed Manzanilla Olives from Spain, chorizo, bell peppers, and kale. Everything bakes together in one delicious pan. Chicken dinner doesn’t get any easier or tastier than this!



  • 2 cups pimiento-stuffed Manzanilla Olives from Spain, divided
  • 1 tablespoon olive oil
  • 5 ounces Spanish chorizo, thinly sliced
  • 4 garlic cloves, smashed
  • 2 red bell peppers, thinly slices
  • 1 medium Spanish onion, sliced
  • 1 sprig of rosemary
  • 2 cups of torn kale leaves, packed
  • 8 bone-in chicken thighs
  • 1 tablespoon Spanish paprika
  • 1 teaspoon each: salt and pepper


  1. Preheat the oven to 420 degrees. Coarsely chop 1 ½ cups of the Manzanilla Olives from Spain.
  2. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the 1 1/2 cups of chopped Manzanilla Olives from Spain, the chorizo, garlic, red peppers, onion, and rosemary and cook just until the veggies begin to soften, about 5 minutes. Add the kale to the skillet and let it wilt.
  3. Add the chicken thighs to the skillet, nestling them between the veggies. Sprinkle the top of the chicken with the Spanish paprika, salt, and pepper.
  4. Put the skillet into your oven and cook for 40 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  5. Sprinkle the remaining ½ cup of Manzanilla Olives from Spain around the skillet and serve right away.


Try to make sure a bunch of the kale is on top and not stuck under the chicken or veggies. The kale that is on top will get deliciously crispy in the oven.

A close up of garlic butter chicken and brussels sprouts in a pan.

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