Description
This Spanish chicken recipe features juicy, bone-in chicken thighs baked with sweet onions, smoky paprika, and fresh lemon. The dish is cooked in the oven until the chicken is golden and the onions are tender, making a flavorful and comforting meal perfect served with rice.
Ingredients
Scale
Chicken
- 8 chicken thighs, skin on and bone in
Vegetables and Herbs
- 3 onions, thinly sliced
- Good handful parsley, roughly chopped
Spices and Seasonings
- 2 tsp paprika
- Zest and juice of 1 lemon
- Salt and pepper, to taste
Liquids
- 150ml stock (chicken or vegetable)
- 1 tbsp olive oil
Instructions
- Preheat the oven: Set your oven to 190°C (170°C fan/gas mark 5) to prepare for baking the chicken.
- Combine ingredients: In a large, wide ovenproof dish, add the chicken thighs, thinly sliced onions, paprika, lemon zest and juice, chopped parsley, stock, and olive oil. Use your hands to mix everything together thoroughly and season with salt and pepper to taste.
- Bake the chicken: Place the dish in the preheated oven and bake for a total of 45 minutes. After 20 minutes, stir the onions to ensure even cooking and caramelization.
- Check doneness and serve: Continue baking until the chicken skin is golden brown and the onions are soft and tender. Serve the Spanish chicken hot, ideally accompanied by rice to soak up the flavorful juices.
Notes
- Use bone-in, skin-on chicken thighs for the most flavorful and juicy result.
- Adjust seasoning with salt and pepper before baking to enhance the flavors.
- Stirring the onions midway ensures they cook evenly and do not burn.
- Serve with white or brown rice, or even crusty bread, to complement the dish.
- Leftovers can be refrigerated and reheated the next day for a tasty meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Spanish
Keywords: Spanish chicken, baked chicken thighs, paprika chicken, easy Spanish recipe, oven-baked chicken
