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Photo of Spanish chicken with garlic and bay leaves by WW

Spanish chicken with garlic and bay leaves

Total Time
1 hr 25 min
25 min
1 hr
Bay leaves are one of the few herbs that don’t lose flavour when dried. It gives this Spanish chicken dish a sweet and spicy flavour.


Chicken thigh, skinless, raw

480 g, cutlets (Buy 4x150g)

Brown onion

1 medium, chopped


8 clove(s)

Smoked paprika

1½ tsp

Dried chilli flakes

½ tsp

Salt reduced chicken stock

¾ cup(s), (185ml)

Sherry, dry

¼ cup(s), (60ml)

Black olives, drained

16 individual, spanish

Cherry tomatoes

250 g, turss, cut from vine

Fresh bay leaf

16 whole

Baby potatoes

500 g

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray chicken with oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Cook chicken, turning, for 8 minutes or until browned. Transfer to a baking dish.
  2. Cook onion and garlic in same pan, stirring, for 5 minutes or until softened. Add paprika and chilli and cook, stirring, for 1 minute or until fragrant.
  3. Add stock and sherry and bring to the boil. Pour stock mixture over chicken in dish. Arrange olives, tomatoes and half the bay leaves around chicken. Bake for 45 minutes or until cooked through.
  4. Meanwhile, using a small knife, make a small deep cut into each potato. Insert remaining bay leaves into potatoes. Place potatoes on a baking tray. Lightly spray with oil and bake with chicken for 40 minutes or until golden and tender.
  5. Serve Spanish chicken with potatoes.


SERVING SUGGESTION: Steamed green beans. TIP: You can used dried bay leaves instead of fresh and add a sliced red capsicum with the tomatoes and olives.