Spanish Chicken

Ingredients

• 8 Chicken Thighs
• 3 sliced thinly Onion
• 2 teaspoons Paprika
• Zest and juice of 1 Lemon
• Handful Parsley
• 150ml Chicken Stock
• 1 tablespoon Olive Oil

Instructions

1. Preheat the oven to 190°C (170°C fan). Place the chicken thighs in a large, wide ovenproof dish and add the sliced onions.
2. Sprinkle over the paprika, add the lemon zest and squeeze in the lemon juice. Pour in the chicken stock and olive oil, add the chopped parsley and season well with salt and black pepper.
3. Mix everything together so the chicken and onions are evenly coated, then arrange the chicken skin-side up.
4. Bake for about 45 minutes, stirring the onions after around 20 minutes, until the chicken is golden and cooked through and the onions are soft.
5. Rest briefly before serving, with rice if desired.

instructions_source: editorial-classic