Spanish chicken

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1. Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
2. Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

701 kcalories, protein 53g, carbohydrate 9g, fat 51 g, saturated fat 14g, fibre 2g, sugar 6g, salt 0.84 g

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Ingredients

• 8 chicken thighs , skin on and bone in
• 3 onions , thinly sliced
• 2 tsp paprika
• zest and juice 1 lemon
• good handful parsley , roughly chopped
• 150ml stock
• 1 tbsp olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 8 chicken thighs , skin on and bone in
• 3 onions , thinly sliced
• 2 tsp paprika
• zest and juice 1 lemon
• good handful parsley , roughly chopped
• 150ml stock
• 1 tbsp olive oil

701 kcalories, protein 53g, carbohydrate 9g, fat 51 g, saturated fat 14g, fibre 2g, sugar 6g, salt 0.84 g

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