Spanish Chicken

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the oven to 190C/170C fan/gas 5.
2. Tip the chicken thighs, sliced onions, paprika, lemon zest and juice, parsley, stock and olive oil into a large, wide ovenproof dish.
3. Use your hands to toss everything together so the chicken is well coated, then season with salt and pepper.
4. Place the dish in the oven and bake for 45 mins.
5. After 20 mins, give the onions a stir so they cook evenly.
6. Continue baking until the chicken has turned a deep golden colour and the onions have softened right down.
7. Serve straight from the dish with rice.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.