Step 2

Spread the sliced onions over the base of a large, wide ovenproof dish and sit the chicken thighs on top, skin side up.

Step 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.

Step 4

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

Step 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.