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

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Comments

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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
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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
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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
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I made this for 4 friends, following the recipe...to 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
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Definately too lemony and could do with some tomato in it.

janebain's picture
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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
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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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