Spanish Chicken

There are some fab recipes in the June 2017 edition of the Coles magazine, and I sought inspiration from it for dinners.

The first recipe I tried is Spanish Chicken, on p27.  It is a bright, colourful dish which is a breeze to make because it is all cooked in the oven - once the ingredients are prepped, it looks after itself.

I also added some pumpkin to the dish, as I already had it and I needed to use it up.

To make this version of Spanish Chicken, you will need:

4 chicken thigh cutlets (I used the more readily available drumsticks)
2 teaspoons smoked paprika
2 teaspoons dried oregano
500g baby potatoes, halved
1 red onion, cut into wedges
1 capsicum, deseeded and coarsely chopped
1 zucchini, halved lengthways and sliced diagonally
1/2 cup Kalamata olives
1/2 cup chicken stock

Preheat your oven to 200 degrees Celsius.

Combine the chicken, paprika and oregano in a large bowl.  Heat a large frying pan and cook the chicken for 2 minutes each side or until golden brown.  Transfer the chicken to an oiled baking dish. 

Add the potato to the frying pan and cook for 5 minutes or until golden.

Arrange the potatoes, onion, capsicum, zucchini and olives around the chicken in the baking dish, and pour over the stock.  Season to taste with salt and pepper.

Bake the chicken in the oven for 35-40 minutes or until cooked through.