Sheet Pan Spanish-Style Chicken with Roasted Piquillo Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted on a sheet pan with smoky piquillo peppers and garlic, accented by smoked paprika and fresh thyme for a vibrant Spanish-inspired dish. This spanish-inspired chicken ready in about 50 minutes pairs bone-in, skin-on chicken thighs, piquillo peppers, sliced, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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: 10 min Cook: 40 min Serves 4 Spanish cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and place them skin side up on a large rimmed sheet pan.
  2. Step 2: In a small bowl, mix 4 tbsp olive oil, 2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Brush this mixture evenly all over the chicken thighs.
  3. Step 3: Scatter 1 cup sliced piquillo peppers and 6 smashed garlic cloves around the chicken on the pan. Tuck 4 fresh thyme sprigs among the ingredients.
  4. Step 4: Roast in the oven for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F.
  5. Step 5: Remove from oven and let rest for 5 minutes. Serve with lemon wedges for squeezing over the top.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Spanish-Style Chicken with Roasted Piquillo Peppers take to make?

Total time is about 50 minutes (10 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-Style Chicken with Roasted Piquillo 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 piquillo peppers, sliced from drying out.

Can I substitute ingredients in Sheet Pan Spanish-Style Chicken with Roasted Piquillo 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-Style Chicken with Roasted Piquillo 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.

What goes well with Sheet Pan Spanish-Style Chicken with Roasted Piquillo Peppers?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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