Spanish chicken

Spanish chicken

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(39 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

For maximum flavour and minimum washing up, try this tasty one-pot

Nutrition and extra info

Nutrition info

Nutrition

kcalories
701
protein
53g
carbs
9g
fat
51g
saturates
14g
fibre
2g
sugar
6g
salt
0.84g

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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Method

  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.

Recipe from Good Food magazine, October 2009

Comments, questions and tips

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Comments

Show comments
milestone's picture
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I made this without reading the comments, as I was in a hurry and wanted something easy, and something I could prepare before hand so it was ready to put straight in the oven when I got home.

Having arrived home in good time I sat down and read the comments, and then began to worry we would not like it.

As a result of the comments I did add some garlic and a small amount of honey, and I do think that was just what it needed, the lemon was just right.

My wife and I loved it, and my step son who came in later liked it, but it had dried up a bit by then.

As mentioned above it is very easy to make, and can be made earlier in the day ready for the oven.

We served it with the yellow rice as recommended.

bambi1329's picture
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So simple and easy yet it went down really well with the gannets at home!

craftmaven2005's picture

I made this the other night and it was great. But, the recipe made too much for my husband and me. So, today, the leftovers are going to become Chicken Cacciatore (my apologies for the spelling). I plan to saute lots of garlic, some mushrooms and chopped bell pepper in olive oil, and mix that with the leftovers and a jar of pasta sauce (tomato based, of course). I think I will also add a splash of wine, then let it simmer slowly in the oven (300 degrees f) for about 1 hr to 1 1/2 hours (long enough to heat it through and let the flavors blend). Serving with pasta and parmesan should finalize the transformation. It sounds cumbersome, but should be fairly quick.

leeheagren's picture

Far to sharp tried adding honey improved flavour slightly but would not make again my 3 year old niece pulled a face as if she was sucking on a lemon

fran27's picture
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I read the comments about it being too lemony.
So I added the grated zest of the lemon, but instead of squeezing out the juice, I put the whole lemon in the dish with the chicken thighs.
Result, a very tasty dish with just the right hint of lemon & some nice paprikary & onion sauce.
Would definitely make it again this way.

chloe13923's picture

I am thinking about cooking it tonightt! Looking at the comments im going to add,,,,, some tomato puree and some yellow pepper!

oldbank's picture

Trying this soon and I agree, does look in the photo as a whole garlic bulb cut in half has been added.This is very appropriate but I would suggest also that the dish is covered for the cooking and just before you serve quickly stir in some creme fraiche and sprinkle with chopped leaf parsley. When I re-open my Cafe in March, I shall be trying this on my customers as a 'special'....just like we did with the Meatballs...now a firm favourite with my customers!

chloe13923's picture

This looks lovely and simple, are you sure this tastes flavourfull?

irmgard2's picture
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This recipe is so good, my husband asked for seconds and he rarely does that, unless it's dessert! I would like to make the suggestion that cooking temperatures be also given in Fahrenheit. I had to cook the dish about 15 minutes longer than the recipe said as I didn't know what temperature the Celcius temperature converted to in Fahrenheit.

shenisetol's picture

I made this for my mum, dad and brother and we all enjoyed. I never put the lemon juice in and throughly enjoyed it anyway. A really light dish.

mydnightshadow's picture
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Added pancetta, sliced courgette and aubergine and used diced chicken breasts. Served with tomato risotto (cheated here and used uncle bens). This made a delicious meal the taste of which my husband and I couldn't get enough of. Will definitely do again.

pennyrid's picture
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Chicken was nice but found the whole thing far too oniony as did the rest of the family.

Ferrari butterfly's picture
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This is a favourite, I have tried adding chorizo, but it didn't really do it for me, I just add as much paprika again - lovely!

kellyw1450's picture
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Found this recipe quite tasty however i did change it slightly, i added garlic and chorizo, a little less lemon juice no zest etc. My guests thought it was fabby too!

farmersgirl's picture
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This was excellent. So easy to make, just mix it up and put it in the oven. I served it with a courgette and tomato risotto.

robtaylor's picture
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i thought this was great and easy to make,the only change i made was to add a bit more stock to give a bit more juice,didn't find it too lemony ( but i did use a small lemon )and the kids loved it so cant be that bad.

teinnman's picture
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This recipe was gorgoeus. So much taste and texture. I added some spanish chorizo and some garlic. I made sure not to cover the chicken to much so the skin turns golden and crisp as the skin is my favourite! The juice was busting with flavour I made sure i poored this over the rice and it all soaks in yummy will make this again

sarahbrowne's picture
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Added garlic, chorizo and half a tin of chopped toms and cooked for longer that suggested in order to get my onions looking like the photo! Tasted lovely, not too lemony!

jeanmurph's picture

There looks as though there is a bulb of garlic in the pot on the photo but there is none in the recipe. Am I seeing things?

maggie_kruger's picture

We made this adding 100g chopped chorizo, and will definitely be making it again. To serve would recommend taking chicken out, pouring the stock and onions over cooked rice, mixing, then placing chicken on top.

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