Garlic and Lemon Marinated Spanish Chicken with Roasted Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy Spanish-style chicken marinated in garlic and lemon, served alongside roasted red peppers with smoky undertones. This Spanish recipe, ready in about 55 minutes, pairs bone-in chicken thighs, garlic cloves, and lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Spanish cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 6 minced garlic cloves, 1/4 cup lemon juice, 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat evenly. Marinate for at least 1 hour in the refrigerator.
  2. Step 2: Preheat oven to 425°F (220°C). Arrange the marinated chicken thighs skin side up on a baking sheet. Spread 3 sliced red bell peppers around the chicken.
  3. Step 3: Roast in the oven for 35-40 minutes until chicken skin is golden and crisp, and internal temperature reaches 165°F. Toss peppers halfway through cooking to caramelize evenly.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over chicken and peppers before serving warm.

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