Spanish Chicken

A simple and flavourful one-dish bake with tender chicken thighs, sweet onions, smoky paprika and a bright hit of lemon. Perfect served over fluffy rice for an easy weeknight dinner.

Ingredients

• Chicken Thighs

  ⚖ 704 g 8 pcs
  kcal/г%DV

  Calories

  101350%

  Protein

  108.1200%

  Total Fat

  58.174%

  Carbohydrates

  0.00%
• Onion

  ⚖ 450 g 🧅 3 pcs
  kcal/г%DV

  Calories

  1788%

  Protein

  5.09%

  Total Fat

  0.50%

  Carbohydrates

  42.015%
• Olive Oil

  ⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  1206%

  Protein

  0.00%

  Total Fat

  13.617%

  Carbohydrates

  0.00%
• Chicken Stock

  ⚖ 151.5 g 💧 150 ml 🥄 10⅛ tbsp
  kcal/г%DV

  Calories

  472%

  Protein

  6.713%

  Total Fat

  1.62%

  Carbohydrates

  1.10%
• Lemon

  ⚖ 100 g 🍋 1¼ pcs
  kcal/г%DV

  Calories

  291%

  Protein

  1.12%

  Total Fat

  0.30%

  Carbohydrates

  9.33%
• Paprika

  ⚖ 4.9 g 1⅔ pcs
  kcal/г%DV

  Calories

  130%

  Protein

  0.71%

  Total Fat

  0.60%

  Carbohydrates

  2.70%
• Parsley

  ⚖ 25 g 1 pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.71%

  Total Fat

  0.20%

  Carbohydrates

  1.60%

Instructions

• Heat the oven to 190°C (170°C fan / gas 5). Place all the ingredients — 8 chicken thighs, 3 thinly sliced onions, 2 teaspoons of paprika, the zest and juice of 1 lemon, a handful of parsley, 150 ml of chicken stock and 1 tablespoon of olive oil — into a large, wide ovenproof dish. Mix everything together well with your hands and season generously with salt and pepper.
• Bake for 45 minutes, stirring the onions after the first 20 minutes, until the chicken is golden and cooked through and the onions are soft and tender. Serve with rice.