Spanish Chicken

Name: Spanish Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Spanish
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

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Serves 4 763 kcal per serving Prep 20 min Cook 50 min

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

Preheat the oven to 190°C (170°C fan). Place the chicken thighs in a large, wide ovenproof dish and add the sliced onions.
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.
Mix everything together so the chicken and onions are evenly coated, then arrange the chicken skin-side up.
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.
Rest briefly before serving, with rice if desired.

Tips

Layer your ingredients in a wide pan (like a paella pan or large skillet) to ensure the chicken skin stays above the liquid and gets crispy.
Add whole garlic cloves with their skins on; they become sweet and spreadable when roasted with the chicken.
Use a mix of green and black Spanish olives to provide a variety of salty and briny notes.

Variations

Citrus Spanish Chicken: Add wedges of lemon and orange to the pan before roasting for a bright, fruity acidity.
Potato Traybake: Add halved baby potatoes to the pan at the start to soak up the chicken and chorizo fats.