Spanish chicken

Prep: 15 mins Cook: 45 mins


Serves 4
For maximum flavour and minimum washing up, try this tasty one-pot

Nutrition and extra info


  • kcal701
  • fat51g
  • saturates14g
  • carbs9g
  • sugars6g
  • fibre2g
  • protein53g
  • salt0.84g
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  • 8 chicken thighs, skin on and bone in
  • 3 onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • good handful parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 150ml stock
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments (59)

sianlw's picture

Had this twice now and my boyfriend and I love it! Cheap cuts of meat used too so a good money saver.
I would say though to invest in good quality paprika (such as La Chinata Smoked Paprika) as I think it makes the difference as it cuts through the sharpness of the lemon with its smokiness. Yum…

ssilvester's picture

I really liked this, it was very easy to make (just shove everything in a pot and put it in the oven!). Based on the previous reviews, I used slightly less lemon juice/zest, some garlic and chorizo. This is now one of my favourite dinners.

ulrik1997's picture

I stuck to the recipe, except to add extra stock (350mls+2 cubes chicken stock) & extra lemon juice. During cooking, I basted the chicken with the juices & made sure that the onions didn't dry out. When I served the rice, I poured the juices over it & placed the onions on top. Everybody loved it!

norathepixie's picture

I added some chorizo chunks and it was delicious. It went down a storm with my guests and I can tell that it is going to become a firm family favourite!

sarathn's picture


Tried tghis one with lil changes, I used onli half a lemon juice, plus added one chopped tomato, one chicken stock cube and after the bake put it on the gas for 8-10 min and stored overnight. Was yummy as anything.. Me amo loved it too much.


annthevet's picture

As suggested modified this recipe to include chorizio, two full separated garlic heads and replaced the stock with manzanilla sherry and it was gorgeous!

milestone's picture

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

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.

melboy's picture

Cumbersome? Sounds really good..After all it's personal taste... Think I'll give this a try if I make too much..Thank you !!

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

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.

melboy's picture

mmmmmmmmmmmmmmm sounds yummy.

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!

Grosvenortearoom'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 a firm favourite with my customers!

chloe13923's picture

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

irmgard2's picture

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

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

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


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