Basque Chicken

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/28/2020

This simple chicken dish makes a great weeknight supper.

Prep: 10 minutes Cook: 55-60 minutes
Serves: 8 Save

Ingredients (10)

  • 2 medium yellow onions, thinly sliced
  • 6 clove garlic, thinly sliced
  • 3 to 4 pound chicken breasts, with bone and skin
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoon olive oil
  • 1 tablespoon Spanish smoked paprika
  • 3 to 4 medium tomatoes, peeled, seeded and chopped
  • 1 (12-ounce) jar roasted red peppers, sliced or 2 roasted red peppers
  • 1 cup reduced-sodium chicken broth

Directions

  1. Preheat oven to 425F.
  2. Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan. Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.
  3. Add tomatoes, red peppers and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear.