Spanish chicken

Spanish chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(50 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Aug, 2011
so easy to do, tastes delicious
29th Jul, 2011
I added chorizo as per earlier suggestion and thought that this recipe was great, I served it with Rice (cooked in chicken stock and paella spices). I made this a second time and decided to precook the onion with the chorizo and was even better. Such an easy recipe.
19th Apr, 2011
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…
26th Mar, 2011
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.
22nd Mar, 2011
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!
20th Mar, 2011
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!
15th Mar, 2011
Hi, 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. Thanks
14th Mar, 2011
As suggested modified this recipe to include chorizio, two full separated garlic heads and replaced the stock with manzanilla sherry and it was gorgeous!'s picture
14th Feb, 2011
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.
25th Jan, 2011
So simple and easy yet it went down really well with the gannets at home!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.