Dinner · Spanish

Spanish Chicken

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 5, 2026

This one-dish Spanish chicken couldn't be easier: toss everything into a baking dish and let the oven do the work. The paprika, lemon, and sweet onions cook down into a simple sauce that's perfect spooned over rice. It's a true set-it-and-forget-it weeknight win.

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Spanish Chicken

Why you'll love this

  • Everything goes in one dish, so cleanup is minimal.
  • Just 10 minutes of hands-on work before the oven takes over.
  • Bright lemon and paprika make budget chicken thighs taste special.
  • Naturally gluten-free and easy to double for a crowd.

EveryDayMeal recipe

Spanish Chicken

Prep
10m
Cook
45m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 3 onions, thinly sliced
  • 2 teaspoons paprika
  • 1 lemon, zest and juice
  • 1 handful fresh parsley, chopped
  • 2/3 cup chicken stock
  • 1 tablespoon olive oil
  • to taste salt and pepper

Equipment

  • Large, wide ovenproof baking dish
  • Microplane or zester
  • Measuring cups and spoons

Instructions

  1. Heat your oven to 375 degrees F so it's ready to go by the time you finish prepping.
  2. Pile the chicken thighs, sliced onions, paprika, lemon zest and juice, parsley, chicken stock, and olive oil into a large, wide ovenproof baking dish. Add a good pinch of salt and pepper.
  3. Mix everything together with your hands, rubbing the paprika and lemon into the chicken so every piece is coated for even flavor. Spread the thighs out skin side up over the onions.
  4. Bake for 45 minutes, stirring the onions once at the 20 minute mark so they cook evenly and soak up the juices. The chicken is done when the skin is golden and the onions are soft and tender.
  5. Spoon the chicken and saucy onions over cooked rice and serve right away.

Tips from the kitchen

  • Pat the chicken skin dry before mixing so it crisps up and turns golden in the oven.
  • Use smoked paprika if you have it for a deeper, slightly smoky flavor that tastes more authentically Spanish.
  • If the onions look dry partway through, add a splash more stock so they braise instead of scorching.

Estimated nutrition per serving: 430 cal · 34g protein · 9g carbs · 28g fat

Make it your own

  • Stir in a sliced red bell pepper or a handful of green olives for extra color and flavor.
  • Swap smoked paprika for sweet paprika, or add a pinch of cayenne for heat.
  • Serve over crusty bread or roasted potatoes instead of rice.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350 degree F oven or the microwave until hot. The flavors deepen overnight, so it's great for meal prep.

Good to know

Can I use boneless chicken thighs?
Yes, but check them at 30 minutes since boneless thighs cook faster. They won't crisp quite like skin-on, so broil briefly at the end if you want color.
Can I use chicken breasts instead?
You can, but reduce the bake time to about 30 minutes so they don't dry out. Thighs stay juicier for this hands-off method.
Why are my onions still firm?
Make sure they're sliced thin and stirred at the halfway point. If needed, bake another 5 to 10 minutes until they soften and turn golden.
What should I serve with it?
White or yellow rice soaks up the sauce beautifully. A simple green salad or crusty bread rounds out the meal.

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