Oven-roasted chicken thighs with mushrooms, bell peppers, onions, and tomatoes make for a flavorful and colorful one-pan meal. Here’s a TRADITIONAL SPANISH RECIPES that combines
Ingredients:
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and *black pepper to
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
8 oz (225 g) mushrooms,
1 cup cherry tomatoes, halved
3 cloves garlic, minced
Optional: Fresh parsley for garnish
Instructions:
1- Preheat the oven to 425°F (220°C). Line a baking sheet or large baking dish with parchment paper or aluminum foil for easier cleanup.
2- Prepare the chicken: Pat the chicken thighs dry with paper towels. This helps them get crispy in the oven. Season both sides of the chicken with salt, pepper, paprika, garlic powder, onion powder, and dried thyme.
3- Prepare the vegetables: In a large mixing bowl, combine the bell peppers, onions, mushrooms, cherry tomatoes, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat the vegetables evenly.
4- Assemble the dish: Place the seasoned chicken thighs skin-side up on the prepared baking sheet or dish. Arrange the vegetables around the chicken thighs, making sure to spread them evenly.
5- Roast in the oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The vegetables should be tender and slightly caramelized.
6- Optional: For extra crispiness, broil the chicken for 2-3 minutes at the end of cooking.
7- Rest the chicken for 5 minutes before serving. Garnish with fresh parsley if desired.
This one-pan dish is hearty and full of vibrant flavors, perfect to serve with a side of rice, potatoes, or crusty bread!