50 MIN · 675 KCAL

Spanish Chicken

Name: Spanish Chicken
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 chicken thighs (bone-in, skin-on); 3 onion (thinly sliced); 2 tsp paprika; 1 lemon (zest and juice); parsley; 2/3 cup chicken stock; 1 tbsp olive oil

Simple paprika-baked chicken thighs with sweet onions.

Gluten-freeDairy-freeLow-carbHigh-proteinChickenBaked

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Ingredients

8chicken thighs, bone-in, skin-on
3onion, thinly sliced
2 tsppaprika
1lemon, zest and juice
parsley
2/3 cupchicken stock
1 tbspolive oil

Method

1
Heat the oven to 375°F.
2
Spread the sliced onions over the base of a large, wide ovenproof dish and sit the chicken thighs on top, skin side up.
3
Scatter over the paprika and the lemon zest, squeeze the lemon juice in, add the parsley and pour the chicken stock around — not over — the chicken.
4
Trickle the olive oil over the chicken skin and season everything well.
5
Bake for 45 minutes, stirring the onions once at the 20-minute mark, until the skin is golden and the onions have gone soft and sweet. Serve with rice.

Nutrition per serving

Calories: 675
Protein: 50g
Carbs: 13g
Fat: 47g

Estimated from USDA data

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Recipe from themealdb.com