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–+ servings
A cast iron skillet filled with a Spanish chicken bake—cooked chicken thighs, green olives, red bell peppers, kale, and a sprig of rosemary—rests on a gray surface.

Spanish Chicken Bake Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This Spanish Chicken Bake it made with pimiento-stuffed olives chorizo, bell peppers, and kale. Everything bakes together in one delicious pan. Chicken dinner doesn't get any easier or tastier than this!

Ingredients

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

Instructions 

  • Preheat the oven to 425 degrees Fahrenheit. Coarsely chop 1 ½ cups of the olives.
    2 cups pimiento-stuffed olives
  • Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the chorizo, red pepper, and onion and cook until the veggies soften, about 5 minutes.
    1 tablespoon olive oil, 5 ounces Spanish chorizo, 2 red bell peppers, 1 medium Spanish onion
  • Add the chopped olives, garlic, and rosemary and cook for 1 minute. Stir in the kale and let it wilt.
    4 cloves garlic, 1 sprig rosemary, 2 cups torn kale leaves
  • 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.
    8 bone-in chicken thighs, 1 tablespoon Spanish paprika, 1 teaspoon EACH: salt and pepper
  • Put the skillet into your oven, uncovered, and cook for 40 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  • Sprinkle the remaining ½ cup of olives around the skillet and serve right away.

Notes

Kale: Try to ensure that a bunch of kale is on top and not stuck under the chicken or veggies. The kale on top will get deliciously crispy in the oven.
Serving: 1 serving = ¼ of the recipe, Calories: 528kcal, Carbohydrates: 14g, Protein: 48g, Fat: 31g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 216mg, Sodium: 2255mg, Potassium: 911mg, Fiber: 5g, Sugar: 4g, Vitamin A: 6514IU, Vitamin C: 119mg, Calcium: 124mg, Iron: 4mg