Serves 4
60 min
Spanish Chicken with Paprika and Lemon
Recipe GLPRfd6b1f2ef33c1f
Tender bone-in chicken thighs braised in the oven with caramelized onions, paprika, and bright lemon juice. A simple, rustic Mediterranean dish that's aromatic and deeply satisfying, best served over rice.
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Ingredients
8 bone-in, skin-on chicken thighs
3 large onions, thinly sliced
2 teaspoons smoked paprika
1 lemon, zest and juice
1 handful fresh parsley, roughly chopped
150 milliliters chicken stock
1 tablespoon olive oil
Salt and black pepper to taste
Directions
Preheat the oven to 190°C (170°C for fan-assisted, gas mark 5).
Place the chicken thighs, sliced onions, paprika, lemon zest, lemon juice, parsley, olive oil, and stock into a large ovenproof baking dish. Mix everything together by hand, distributing the seasonings and ingredients evenly. Taste and season generously with salt and black pepper.
Transfer the dish to the oven and bake uncovered for 45 minutes. At the 20-minute mark, stir the onions and redistribute them around the chicken to ensure even cooking.
The chicken is ready when the skin is golden-brown and crispy and the internal temperature reaches 165°F (74°C), and the onions are very tender. Remove from the oven and serve with rice.
