Spanish Chicken

Method3 steps · about 1 hr

1. 1

   Step 1: Heat the oven to 190 °C /170 °C fan/gas 5. Peel and thinly slice all three onions. Wash and zest and juice the lemon; wash and roughly chop the good handful of parsley. Put all eight raw skin-on, bone-in chicken thighs, all the sliced onions, paprika (2 tsp), lemon zest and juice, chopped parsley, prepared chicken stock (150 ml) and olive oil (1 tbsp) into a large wide ovenproof dish.

   Uses 8 raw skin-on, bone-in chicken thighs · 3 onions, thinly sliced · 2 tsp paprika · Zest and juice of 1 lemon · 1 good handful fresh parsley, roughly chopped · 150 ml prepared chicken stock · 1 tbsp olive oil

2. 2

   Step 2: Mix the assembled dish until the raw chicken and sliced onions are coated in the paprika, lemon, parsley, oil and stock. Season with salt and black pepper to taste and arrange the thighs skin-side up. Wash hands and clean utensils after raw-chicken handling.

   Uses The complete assembled baking dish · Salt for the chicken-onion bake, to taste · Ground black pepper for the chicken-onion bake, to taste

3. 3

   Step 3: Bake at 190 °C /170 °C fan for about forty-five minutes. Stir the onions after twenty minutes, keeping the thighs skin-side up. Continue until the chicken is golden and fully cooked through at 74 °C /165 °F in its thickest part away from bone, and the onions are tender. Serve as four portions with the optional ready-cooked rice, heated according to its package if needed.

   Bake chicken; stir onions after 20 minutes · 45 minUses The complete seasoned dish · Ready-cooked rice to serve, as desired