Spanish chicken — an easy traybake of chicken thighs roasted with sweet onions, paprika and lemon until golden and tender. Minimal effort, big flavour, lovely served with rice.
Ingredients
8 Chicken Thighs
3 sliced thinly Onion
2 teaspoons Paprika
Zest and juice of 1 Lemon
Handful Parsley
150ml Chicken Stock
1 tablespoon Olive Oil
Video
Preparation
Heat the 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 minutes, stirring the onions after 20 minutes, until the chicken is golden and the onions tender. Serve with rice.
