Spanish chicken
For maximum flavour and minimum washing up, try this tasty one-pot
- Prep: 15 mins
Cook: 45 mins
- Serves 4
- Easy
Ingredients
- 8 chicken thighs, skin on and bone in
- 3 onions, thinly sliced
- 2 tsp paprika
- zest and juice 1 lemon
- good handful parsley, roughly chopped
- 150ml stock
- 1 tbsp olive oil
Method
-
Heat oven to 190C/170C fan/gas 5.
Put all the ingredients into a large, wide
ovenproof dish. Mix everything together
with your hands and season.
-
Bake for 45 mins, stirring the onions
after 20 mins, until the chicken is golden
and the onions tender. Serve with rice.
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