After an effortless family meal? You can’t go past this Spanish chicken bake. Packed with fresh herbs and colourful veggies, it's full of delicious flavour.
Serves44
Cook time50 mins50 minutes
Prep time15 mins15 minutes
Ingredients
4 Coles Australian RSPCA Approved Chicken Thigh Cutlets
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Combine the chicken, paprika and oregano in a large bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking dish.
Step 2
Add the potato to the pan and cook, tossing, for 5 mins or until light golden. Arrange the potato, onion, capsicum, zucchini and olives around the chicken in the dish. Pour the stock around chicken. Season.
Step 3
Bake for 35-40 mins or until the chicken is cooked through and vegetables are tender. Serve immediately.
After an effortless family meal? You can’t go past this Spanish chicken bake. Packed with fresh herbs and colourful veggies, it's full of delicious flavour.
Method
Step 1
Preheat oven to 200°C. Combine the chicken, paprika and oregano in a large bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking dish.
Step 2
Add the potato to the pan and cook, tossing, for 5 mins or until light golden. Arrange the potato, onion, capsicum, zucchini and olives around the chicken in the dish. Pour the stock around chicken. Season.
Step 3
Bake for 35-40 mins or until the chicken is cooked through and vegetables are tender. Serve immediately.
