Easy Spanish chicken Recipe (Ready in 70 Min)

A fuss-free Spanish chicken built around chorizo, tinned tomatos and green olives — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 9 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 9 steps, it's manageable with a little attention.

How to make it

Heat the oven to 200C/180C fan/gas 6.
Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils.
Add the paprika and garlic, and cook for another few minutes until fragrant.
Tip in the chopped tomatoes, olives and butter beans, stir to combine and season.
Nestle in the chicken thighs and season well.
Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender.
Scatter with the parsley and serve.
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You'll use: Oven · Frying pan / skillet · Pan

Tips & common questions

How long does Easy Spanish chicken take to make?

About 70 minutes from start to finish — an estimate based on the 9 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.