From juicy chicken thighs to tangy cherry tomatoes and aromatic herbs, each bite is a burst of Mediterranean goodness. Join me as I embark on a culinary adventure and whip up this savory dish that will surely spice up your dinner table.

Ingredients:
8 chicken thighs
8.8 oz (250 g) cherry tomatoes
2 shallots, sliced into wedges
2 Romano peppers, coarsely chopped
Chili pepper, to taste
1 bunch each of thyme and oregano
2 tbsp sweet smoked paprika
4 tbsp olive oil
1 tsp salt
1 glass white wine
6 garlic cloves
3.5 oz (100 g) pitted green or black olives

Instructions:
1. Preheat the oven to 355°F (180°C).
2. Prepare the ingredients by slicing the shallots into wedges, chopping the chili pepper, coarsely chopping the Romano peppers.
3. In a roasting tin, combine the chicken thighs, sweet smoked paprika, olive oil, thyme, and oregano. Toss until the chicken is evenly coated with the seasonings (make sure you use the appropriate tin/baking form size, mine turned out to be too small and I don’t have a bigger one).
4. Add the sliced shallots, chopped Romano peppers, and cherry tomatoes to the roasting tin with the chicken.
5. Pour the white wine over the chicken and vegetables in the roasting tin.
6. Roast in the preheated oven for 45 minutes.
7. After 45 minutes, add the garlic cloves and olives to the roasting tin.
8. Continue to cook for another 30 minutes, or until the chicken is cooked through and tender.
9. Once cooked, remove from the oven and let it rest for a few minutes before serving.

Serve hot, garnished with fresh thyme or oregano if desired.
Enjoy your flavorful Spanish chicken bake!