Sheet Pan Spanish-Style Chicken with Roasted Peppers and Olives

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

A vibrant one-pan dish featuring tender chicken baked alongside sweet roasted peppers and briny olives, infused with smoky smoked paprika. This Spanish-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, red bell peppers, pimiento-stuffed green olives 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: 15 min Cook: 40 min Serves 4 Spanish cuisine 380 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 medium, sliced into 1/2-inch strips red bell peppers
1 cup, sliced pimiento-stuffed green olives
2 teaspoons smoked paprika
4 cloves, minced garlic cloves
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons, chopped fresh parsley
for serving lemon wedges

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Instructions

Step 1: Preheat the oven to 425°F. In a large bowl, combine 6 bone-in chicken thighs with 3 tablespoons extra virgin olive oil, 2 teaspoons smoked paprika, 4 minced garlic cloves, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Toss well to coat each piece evenly.
Step 2: On a large rimmed baking sheet, spread out the seasoned chicken thighs skin-side up, then arrange 2 sliced medium red bell peppers and 1 cup sliced pimiento-stuffed green olives around the chicken pieces.
Step 3: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp, the internal temperature reaches 165°F, and the peppers are tender.
Step 4: Remove from oven, sprinkle 2 tablespoons chopped fresh parsley over the top, and serve immediately with lemon wedges for squeezing over the dish.