Basque Chicken

Basque Chicken
Mark Boughton
  • Yield: 8 servings
  • Prep: 10 minutes
  • Cook: 55-60 minutes


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


  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.

Recipe by Tara McElhose-Eiguren and Charles Smothermon.

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 70mg
  • Sodium 360mg
  • Potassium 470mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 4g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 80%
  • Calcium 4%
  • Iron 8%