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Tara’s Spanish Chicken

4.8 | 4 Reviews
Total Time:Prep: 25 min. Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Tara Imig, Fort Worth, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

This recipe has simple flavors that take me back to Grandma's house. She knew a million ways to cook a chicken, but this was my favorite. —Tara Imig, Fort Worth, Texas


Test Kitchen tip
  • Capers are pickled tiny flower buds that add a bright, briny burst of flavor. Look for them near the pickles and olives.
    • TEST KITCHEN APPROVED

    Tara's Spanish Chicken

    Contest Winner
    4.8 | 4 Reviews Add your review
    Yield:6 servings
    Prep:25 min
    Cook:55 min
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    Ingredients

    • 1 broiler/fryer chicken (3 to 4 pounds), cut up
    • 1 large sweet red pepper, sliced
    • 1 medium lemon, sliced
    • 1/4 cup sliced pimiento-stuffed olives
    • 2 tablespoons capers, drained
    • 1/4 cup olive oil
    • 2 tablespoons dried oregano
    • 1 tablespoon smoked paprika
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
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    Directions

    1. Preheat oven to 350°. Place the first 5 ingredients in a large bowl. Combine the remaining ingredients; drizzle over chicken mixture. Toss to coat. Transfer to a 15x10x1-in. baking pan.
    2. Bake, uncovered, until chicken juices run clear, 55-60 minutes.

    Nutrition Facts

    4 ounces cooked chicken: 402 calories, 27g fat (6g saturated fat), 104mg cholesterol, 673mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 34g protein.
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