Spanish chicken

Spanish chicken

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(62 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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

Nutrition and extra info

Nutrition:

  • kcal701
  • fat51g
  • saturates14g
  • carbs9g
  • sugars6g
  • fibre2g
  • protein53g
  • salt0.84g
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Ingredients

  • 8 chicken thighs, skin on and bone in
  • 3 onions, thinly sliced
    Onion

    Onion

    un-yun

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

  • 2 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

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

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

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

  • good handful parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    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…

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.

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Comments, questions and tips

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mssupa
8th Feb, 2012
5.05
A firm favourite. But you must have smoked paprika. Isn't as good without it.
walker68
3rd Nov, 2011
5.05
This is a regular in our house, and it works really well if you add chorizo. Great flavours and lots of juices to mop up,just right this time of the year.
zhagan
12th Aug, 2011
4.05
so easy to do, tastes delicious
cjs0683
29th Jul, 2011
5.05
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.
sianlw
19th Apr, 2011
5.05
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
26th Mar, 2011
5.05
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
22nd Mar, 2011
4.05
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
20th Mar, 2011
5.05
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
15th Mar, 2011
4.05
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
annthevet
14th Mar, 2011
4.05
As suggested modified this recipe to include chorizio, two full separated garlic heads and replaced the stock with manzanilla sherry and it was gorgeous!

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