Sheet Pan Spanish-Inspired Citrus Chicken with Roasted Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with vibrant bell peppers and a zesty citrus marinade, delivering a flavorful taste of sunny Spain. This spanish-inspired chicken (gluten free) ready in about 60 minutes pairs bone-in, skin-on chicken thighs, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 "Plan a meal with the AI" 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: 20 min Cook: 40 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, whisk together 3 tbsp olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper until combined and fragrant.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs and 2 sliced red bell peppers plus 2 sliced yellow bell peppers to the marinade. Toss well to coat all pieces evenly and let sit at room temperature for 15 minutes.
  3. Step 3: Arrange the chicken thighs skin-side up on a large rimmed baking sheet, spreading the sliced peppers around them. Roast for 35-40 minutes until chicken skin is crisp and internal temperature reaches 165°F, and peppers are tender and slightly caramelized.
  4. Step 4: Remove from the oven, sprinkle with 2 tbsp chopped fresh parsley, and serve warm alongside crusty bread or rice.

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Frequently asked questions

How long does Sheet Pan Spanish-Inspired Citrus Chicken with Roasted Peppers take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Spanish-Inspired Citrus Chicken with Roasted Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.

Can I substitute ingredients in Sheet Pan Spanish-Inspired Citrus Chicken with Roasted Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Spanish-Inspired Citrus Chicken with Roasted Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Spanish-Inspired Citrus Chicken with Roasted Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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