A Saucy, One-Pan Spanish Chicken Bake for a Rainy Day

The sweetness of the roasted peppers with smoky paprika makes this a sophisticated dish that people of all ages can enjoy.

Chicken Bake, chicken recipephoto credit: James Tse
Servings Prep Time Cook Time
4servings 15minutes 40minutes
Servings Prep Time
4servings 15minutes
Cook Time
Servings: servings
Servings: servings
  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or foil. Stir 1 tbsp (15 mL) of the oil with paprika, salt and garlic powder in a medium bowl. Add chicken and stir to coat.
  2. Place peppers and onion on prepared sheet. Drizzle with remaining 1 tbsp (15 mL) oil and toss well to coat. Make spaces in the vegetables and place chicken pieces in the spaces. Bake 20 to 25 minutes or until chicken is springy when pressed and cooked through. Sprinkle with chickpeas and bake another 2 to 4 minutes or until piping hot. Sprinkle with parsley. Serve with lemon wedges.
Recipe Notes

Nutrients per serving: 378 calories, 27 g protein, 14 g fat (2 g saturated fat), 37 g carbohydrates (10 g fibre), 68 mg cholesterol, 378 mg sodium

Best Health tip: This is a little bit saucy, so it’s wonderful served with crusty bread or over creamy polenta.

Originally Published in Best Health Canada