forkue
Spanish Chicken

Spanish · Dinner · Easy

Spanish Chicken

Total
1 hr 5 min
Prep
15 min
Serves
4
Calories
540
Jump to recipe

Bone-in thighs roast over sweet onions with paprika and lemon, leaving crisp skin above a shallow pool of savory pan juices.

The onions underneath Spanish chicken soften in stock and rendered juices while the exposed skin browns. Lemon zest goes in early for fragrance, with juice balancing the richness of the thighs.

Use a wide roasting pan so the chicken sits in one layer with skin above the liquid. Crowding the pieces traps steam and leaves the skin pale even when the meat is cooked.

SavoryZestyOne PanWeeknightGluten-freeDairy-freeNut-freeEgg-freeHigh-proteinLow-carbPaleo

Method

  1. Heat oven to 375°F (190°C). Spread onions in a wide roasting pan and add chicken stock, lemon juice and half the salt.

  2. Pat chicken thighs dry. Rub with olive oil, paprika, lemon zest, remaining salt and black pepper. Set skin-side up over the onions.

  3. Roast for until skin is golden and chicken reaches 165°F. Stir exposed onions halfway through, keeping liquid off the skin.

  4. Scatter parsley over the chicken and spoon the lemony onion juices around each serving.

Forkue tips

  • If the onions start to catch before the chicken is done, add a small splash of water around the edges of the pan.

Storing and reheating

Refrigerate for up to 3 days. Reheat chicken and onions at 375°F (190°C) with the skin uncovered so it can crisp again.

Kitchen gear

Roasting panTop picks on AmazonInstant read thermometerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

540Calories
44gProtein
15gCarbs
33gFat

Spanish Chicken: FAQ

Can I use boneless thighs?

Yes. Start checking them earlier and give the onions a head start in the oven so they still soften fully.

What should I serve alongside?

Rice or boiled potatoes soak up the lemony pan juices; a green salad adds crunch beside the soft onions.

How do I store and reheat Spanish Chicken?

Refrigerate for up to 3 days. Reheat chicken and onions at 375°F (190°C) with the skin uncovered so it can crisp again.

How long does Spanish Chicken take?

About 1 hr 5 min in total: 15 min prep and 50 min cooking.

What do I need to make Spanish Chicken?

The key ingredients are chicken thighs, onions, paprika, lemon, parsley and chicken stock, plus pantry basics.

Any tips for Spanish Chicken?

If the onions start to catch before the chicken is done, add a small splash of water around the edges of the pan.

Cook this next

More chicken