Spanish chicken

Spanish chicken

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(70 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…

  • 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, questions and tips

Sign in or create your My Good Food account to join the discussion.'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!
19th Jan, 2011
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.
22nd Jan, 2016
Cumbersome? Sounds really good..After all it's personal taste... Think I'll give this a try if I make too much..Thank you !!
18th Jan, 2011
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
18th Jan, 2011
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.
22nd Jan, 2016
mmmmmmmmmmmmmmm sounds yummy.
13th Jan, 2011
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
12th Jan, 2011
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!
11th Jan, 2011
This looks lovely and simple, are you sure this tastes flavourfull?


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