Real Recipes From Real Home Cooks ®

spanish chicken

Recipe by
Vickie Parks
Renton, WA

I've had this recipe for several years, and I finally decided to give it try, and I'm so glad I did. It's super easy to prepare, yet it's so flavorful and makes a great main dish. The chicken is really tender and moist inside, and the outside skin is crispy and quite yummy. I hope others enjoy this dish, too.

yield 4 serving(s)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For spanish chicken

  • 1/2 cup
    low-sodium chicken broth
  • 2 tsp
    paprika (or spanish paprika)
  • 2 to 3 clove
    fresh garlic, minced
  • 1 md
    lemon, juiced and zested
  • 1/4 cup
    fresh parsley, chopped
  • 2 md
    yellow onions, peeled and thinly sliced (i also prefer to cut slices into half rings, but it's not required)
  • 8
    chicken thighs, skin-on and bone-in
  • salt, to taste
  • black pepper, to taste
  • 4 portions
    uncooked white rice
  • appr. 2 Tbsp
    fresh parsley, chopped (for garnish) - optional

How To Make spanish chicken

  • 1
    Heat oven to 375°F (190°C).
  • 2
    Place broth, paprika, garlic, lemon zest, lemon juice and 1/4 cup chopped parsley in a 3-quart or 9x13-inch baking dish, and stir well. Arrange onion slices on top of the broth base. Place chicken thighs, skin side up, on top of the onions. Season thighs with salt and pepper.
  • 3
    Bake for 20 minutes. After 20 minutes baking time, use a ladle to baste the chicken thighs with the pan sauce (it's OK if some parsley and/or small onion bits stick to the skin, but it should be minimal so skin can crisp well). Bake an additional 25 to 30 minutes or until onions are tender and the chicken is thoroughly cooked and the skin is golden and crispy.
  • 4
    In the meantime, during the final 25 minutes of baking time, prepare the white rice according to package directions.
  • 5
    TO SERVE: Arrange 2 thighs on each dinner plate. Add some cooked rice on the side, then add some cooked onions on the side. Spoon some of the pan sauce over the rice and over the chicken. Garnish chicken with remaining 2 Tbsp parsley (if using). Serve immediately.

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