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spanish chicken bake. single serving on dark pottery plate. cast iron skillet on the side with the rest of the dish.
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5 from 3 votes

Spanish Chicken Bake

The flavours of Spain come together in this easy, one pot Spanish Chicken Bake
Prep Time45 mins
Cook Time45 mins
Course: Main Course
Cuisine: Spanish
Keyword: Chicken, chorizo, One pot
Servings: 4 servings plus leftover vegetables
Author: Andrea

Equipment

  • Cast iron skillet, optional

Ingredients

  • 3 large red bell peppers
  • 1 medium eggplant
  • 2 medium zucchini
  • 6 large Roma tomatoes
  • 1 large Vidalia or sweet onion
  • 4 cloves garlic
  • 1/2 cup parsley leaves, packed
  • 1-2 sprigs fresh rosemary and thyme
  • 1 tsp Spanish smoked paprika, sweet
  • 1 tsp granulated sugar
  • 1/2 cup dry white wine or chicken stock
  • 4 chicken legs, whole, bone-in, skin on
  • 1 Spanish or Portuguese chorizo, or approx. 1 cup sliced

Instructions

Roasting the red peppers

  • Preheat oven to 425°F.
  • Oil or line a baking tray with parchment or foil. Place peppers on tray.
  • Bake for 40 minutes, turning half way through, until charred and wilted. Remove from oven and reduce temperature to 350°F if preparing the dish right away.
  • Place warm peppers in a bowl and cover with plastic wrap. Let stand for at least 15 minutes or until you are ready to peel them.
  • Over a bowl, pull out the stem end with the core attached. Let the juices drain into the bowl. Place pepper on a cutting board and cut open to lay flat. Using a paper towel or a knife, wipe off any seeds and discard. Turn over and remove skin. Cut into 1" chunks and reserve.

Prepare the other ingredients

  • Peel onion and chop into 1/2"-1" pieces. Reserve
  • Peel eggplant and chop into 1/2"-1" pieces. Rinse zucchini and tomatoes and chop into 1/2"-1" pieces. Reserve each vegetable separately.
  • Rough chop parsley and peeled garlic. Reserve separately.
  • Peel and slice chorizo into 1/4" slices. Cut slices in half if desired. Reserve
  • Pat chicken pieces dry with a paper towel and trip off any large pieces of fat. Heat a skillet on high heat. Add 1 tbsp. olive oil and place chicken in pan skin side down. Sear for 2-3 minutes or until golden brown adjusting temperature as necessary. Turn and continue searing other side for 2-3 minutes or until golden brown. Remove from pan and reserve.
  • If necessary remove all but 2 tbsp of oil. Sautee chorizo until starting to brown. 3-4 minutes. Remove from pan with slotted spoon and reserve.
  • Turn heat down to medium-low and add onion. Sautee, stirring often, for 10 minutes or until soft and translucent. Add eggplant and sautee for 5-6 minutes. Add zucchini and sautee for 2-3 minutes. Stir in tomatoes, garlic, smoked paprika, sugar and white wine. Adjust the heat so the mixture is simmering. Simmer for 5-6 minutes or until some of the liquid has evaporated and it becomes slightly thicker.
  • Stir in the chorizo and roasted red peppers. Nestle the chicken pieces into the vegetables leaving the skin exposed. Lay sprigs of rosemary and thyme on top. Place into a preheated 350°F oven, uncovered, and bake for 45 minutes. Remove from oven and let rest for at least 10 minutes before serving. Sprinkle with chopped parsley and enjoy! Serve with crusty bread, potatoes or rice...and a glass of red wine of course!

Notes

  1. Can be made one day in advance and reheated at 350°F for 20-30 minutes before serving. 
  2. Leftover vegetables are delicious as a meal on it's own with crusty bread, potatoes or rice. Or serve them with a fried egg! Vegetables will last in the fridge for 5 days and leftover chicken for 3 days.