Spanish Chicken

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. 1

   Heat the oven to 375°F/350°F fan/gas 5.

2. 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. 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. 4

   Trickle the olive oil over the chicken skin and season everything well.

5. 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.