If you’re after an easy, one-pan dinner that seems like it took way more effort than it did, then this Spanish chicken bake is the one to make. It’s my go-to when I don’t feel like cooking but want something cozy and satisfying. With just 15 minutes of prep, you’ll have a richly spiced, oven-roasted dinner the whole family will love.
This one-pan chicken dinner is what I make when I’m craving something cozy but need it to be easy. There are so many layers of flavor in this dish that every bite tastes incredible.
The first time I made this Spanish baked chicken, it was the day after I’d hosted my sister over for dinner. My goal for that night was to remind her of our trip to Europe years prior, so I whipped up some patatas bravas alongside some cured meats and olives. (I’m a good sister, I know.) The plan for the next day was less fancy – to use up what was left in the fridge! I spotted some leftover chorizo, those buttery Spanish olives (so good), chicken thighs, and a handful of kale from my garden. With a few pantry staples, I figured I could make something pretty delicious – and I’m happy to say I was right! Even better, there are no dishes to wash up, thanks to it being a one-pan meal, making it perfect for nights where you want big flavour with little effort.
Key ingredients
Don’t be fooled by the shorter ingredient list. This Spanish chicken tray bake is full of flavor, thanks to the boldly flavored ingredients. This is what you need:
- Manzanilla olives: Their flavor is perfect for savory chicken recipes.
- Chicken thighs: They are so much more flavorful than chicken breasts and stay juicy even after a long bake in a hot oven.
- Spanish chorizo: You’re after dry-cured Spanish chorizo, the kind that’s firm and sliceable, as opposed to fresh or raw chorizo that needs to be cooked.
- Other ingredients: Spanish paprika, onion, garlic, peppers, and kale.
You’ll likely have many (or even all!) of the ingredients you need to make this recipe in your kitchen right now.
This recipe is easily a meal on its own, with lots of veggies and filling chicken. But if you’d like, add a side of potatoes or some rice.
Variations to try
This Spanish chicken recipe is quite adaptable, so that makes variations easy. You could put almost anything in there and it’ll taste great. Here are some of my favorite ways to play with this recipe:
- Add citrus: A bit of lemon zest or juice can add brightness to the dish. I often add some lemon wedges to serve.
- Leaf swap: If you don’t have kale, you can use another leaf. Spinach, Swiss chard, or collard greens all work – keep in mind, if it’s a tender leaf (like spinach) you’ll want to add it later in the cooking process.
- Chicken swap: I opt for skin-on, bone-in chicken thighs because the bones add flavor, and the thighs stay juicy. If you get boneless or use chicken breast, remember that cooking times may vary with different cuts.
- Veggie boost: Add some halved baby potatoes for a heartier dish, or throw in whatever is left in the fridge. Cherry tomatoes, zucchini, artichoke hearts, eggplant – this is a great meal to use up those veggies.
- Add cheese: Some feta or grate some Manchego cheese over top.
- Bulk it out: Stir in some chickpeas (that have been drained and rinsed) when you add the kale.
Storing and reheating
Store: Once cooled, transfer the Spanish chicken to a container and refrigerate for up to 3-4 days.
Freeze: Transfer leftovers to a freezer-proof bag or container, and pop them in the freezer for up to 3 months. Thaw it in the refrigerator for a day before you want to enjoy it.
Reheat: Leftovers are great – Pop it back in the oven until warmed through, or reheat in the microwave.
Serving suggestions
I usually enjoy this recipe exactly as it is. But if we’re extra hungry, I’ll serve it with some garlic butter rice or potatoes roasted with smoky Spanish paprika to bulk it out – but it’s already a filling dinner with chicken and vegetables.
I usually make this Spanish chicken bake when I want to put minimal effort into dinner, so I don’t worry about any elaborate sides. This crisp spring mix salad or some green beans sauteed with garlic pair well.
Spanish Chicken Bake Recipe
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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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Those little Spanish manzanilla olives add a ton of delicious, salty flavor. They are my family’s favorite!
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Spanish Breakfast Potatoes with Olives and Chorizo
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Spanish Pork Chops
Spanish Eggs with Roasted Garlic
Spanish Chicken Bake Recipe
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.
