Spanish chicken

Spanish chicken

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(46 ratings)

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)

melboy's picture

Now you know what to do next time !! Less onion..

Ferrari butterfly's picture

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

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

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

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

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

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.

joanannet's picture

We thought this was a really fresh and flavoursome dish. My son normally hates lemon added to anything and he cleared his plate.
I will definitely make this again and try the tikka variation too.

alisondefries's picture

I made this dish exactly as the recipe stated. It was really disappointing and not worth the money I spent on the organic chicken! Definately not one to make again.

wendyg8's picture

The lemon flavouring was too strong so I added some orange juice and Sherry and it was delicious, even better the next day!

phargie's picture

This is great as I`m on a no-carb diet. Very tasty and filling with veg

leighd71's picture

I made this for 4 friends, following the a point. I added chorizo to it and a touch more stock. Turned out fantastic! In fact I'm going home to make it again tonight, it was so simple, it makes a great mid-week supper.

shaunie_tiger's picture

Definately too lemony and could do with some tomato in it.

janebain's picture

Made this as per the alternative suggestion in the magazine, replacing the paprika & lemon with Tikka paste and parsley with coriander. Was absolutely fab and so easy. Best curry and certainly the easiest I've made. Made again and added some extra veg to sauce, some red peppers and carrots and instead of using water and a cube for stock used a jar of passata. After cooking removed the thighs (I used skinless and boneless and btw was horrified at the calorie count - is that really right 700!!) and then blitzed the sauce which became very creamy. Absolutely delish with rice and naan breads.
Couldn't believe how quickly my normally picky family devoured thus.

maddocks's picture

Very very tasty. A gorgeous smell as it was cooking.

I added Pak Choi and red pepper half way through the cooking, they were in my fridge and needed to get rid of them

vonnybee's picture

Didn't adapt the recipe in any way and found this to be really disappointing. Agree with Fiona, very lemony and that's about all you can say about it. Think this recipe would need to be tweeked a lot to make it tasty.

fmcroberts's picture

This was too lemony for my taste, although I usually like lemon. I didn't think it had much depth of flavour either. I added a teaspoon of sugar and generous pinch of salt to counteract the lemon, and some chorizo, garlic and a squeeze of tomato puree for more flavour and this turned it into quite a tasty recipe.


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