Genes Andalucian Valley Chicken Rsc

Transport your taste buds to the sun-drenched Andalusian countryside with Gene's Andalucian Valley Chicken RSC, a vibrant and flavor-packed one-pan masterpiece. This dish features succulent, bone-in, skin-on chicken thighs seasoned with a fragrant blend of paprika, cumin, and oregano, then roasted to golden perfection atop a colorful medley of sweet bell peppers, juicy cherry tomatoes, and tangy green olives. A splash of zesty lemon juice and savory chicken stock infuses every bite with brightness, while the final garnish of fresh parsley adds a touch of herbal freshness. Ready in just an hour, this oven-roasted delight is perfect for weeknight dinners or casual entertaining. Serve it with crusty bread to soak up the savory juices, or pair it with rice for a complete, hearty meal. A must-try for fans of Spanish-inspired chicken recipes!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 3 tablespoons olive oil
• 2 teaspoons paprika (sweet or smoked)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cloves garlic cloves (minced)
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium red bell pepper (sliced)
• 1 medium yellow bell pepper (sliced)
• 1 medium red onion (sliced)
• 1 cup cherry tomatoes
• 0.5 cup green olives (pitted and halved)
• 0.5 cup chicken stock
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley (chopped)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with paper towels and place them in a large bowl.

Step 3

In a small bowl, mix together the olive oil, paprika, cumin, oregano, minced garlic, sea salt, and black pepper.

Step 4

Rub the spice mixture all over the chicken thighs, making sure to coat them evenly.

Step 5

In a large ovenproof skillet or baking dish, arrange the sliced red and yellow bell peppers, red onion, cherry tomatoes, and green olives in an even layer.

Step 6

Place the seasoned chicken thighs on top of the vegetable mixture, skin-side up.

Step 7

Pour the chicken stock and lemon juice evenly over the chicken and vegetables.

Step 8

Transfer the skillet or baking dish to the preheated oven and roast for 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).

Step 9

Once cooked, remove the dish from the oven and let it rest for 5 minutes.

Step 10

Garnish with freshly chopped parsley and serve warm with crusty bread, rice, or a side of your choice.

Nutrition Facts

Serving size	(1879.1g)

Amount per serving	% Daily Value*
Calories	2680.3

Total Fat 201.6g	0%
Saturated Fat 48.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 739.6mg	0%
Sodium 4821.6mg	0%
Total Carbohydrate 56.7g	0%
Dietary Fiber 17.3g	0%
Total Sugars 23.7g
Protein 177.7g	0%

Vitamin D 0IU	0%
Calcium 342.1mg	0%
Iron 16.9mg	0%
Potassium 3262.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.9%

Protein: 25.8%

Carbs: 8.2%