Spanish Chicken with Paprika and Lemon

Name: Spanish Chicken with Paprika and Lemon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Spanish
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

Recipe GLPRfd6b1f2ef33c1f

Spanish

Main Course

60 min

1044 cal

Servings: 4

Oven

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient here is a standard stock item at any Charlotte grocery chain, with no special trips required. Cost per serving runs about $3.50–$4.00, driven by chicken thighs which are economical and flavorful; the aromatics and pantry staples are negligible. The 60-minute stated time is honest for browning, sautéing, and simmering, though home cooks often finish closer to 45 minutes with practice. This is a forgiving one-pot dish that feeds four well, reheats reliably, and works for weeknight dinner without fussy plating or constant attention.

Sign in or create a free account to add your review.