Dinner · Spanish

Spanish Chicken with Paprika and Lemon

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 28, 2026

This is the kind of dinner that basically cooks itself: chicken thighs, sliced onions, and a lemony paprika seasoning all go into one dish and into the oven. Forty-five minutes later you have golden, juicy chicken and sweet, soft onions with almost no cleanup. Serve it over rice to soak up every drop.

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Spanish Chicken with Paprika and Lemon

Why you'll love this

  • Everything goes in one dish, so cleanup is almost nothing.
  • Just a handful of pantry ingredients deliver big, bright flavor.
  • Naturally gluten free and easy to double for a crowd.
  • Hands-off oven time frees you up to make the rice or a salad.

EveryDayMeal recipe

Spanish Chicken with Paprika and Lemon

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 black pepper

Equipment

  • Large wide ovenproof baking dish
  • Sharp knife
  • Cutting board
  • Microplane or zester

Instructions

  1. Heat your oven to 375 degrees F so it is fully up to temperature by the time everything is assembled.
  2. Pile the chicken thighs, sliced onions, paprika, lemon zest and juice, parsley, chicken stock, and olive oil into a large, wide ovenproof dish. Toss it all together with your hands so every piece of chicken is coated, then season generously with salt and pepper.
  3. Bake for 45 minutes, stirring the onions once at the 20 minute mark so they cook evenly and do not dry out on top. The chicken is done when the skin is golden and the onions are soft and jammy.
  4. Spoon the chicken and onions over rice, drizzle with the pan juices, and serve right away.

Tips from the kitchen

  • Pat the chicken skin dry before adding it to the dish so it browns instead of steaming.
  • Slice the onions thin and even so they turn tender and sweet in the same time the chicken cooks.
  • For extra color, run the dish under the broiler for the last 2 to 3 minutes to crisp the skin.

Estimated nutrition per serving: 420 cal · 34g protein · 9g carbs · 27g fat

Make it your own

  • Swap in bone-in chicken drumsticks or a mix of thighs and legs.
  • Add a can of drained chickpeas or halved baby potatoes for a heartier one-dish meal.
  • Stir in 1/2 teaspoon smoked paprika along with the regular paprika for a deeper, smokier flavor.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F oven or the microwave until hot all the way through. The onions and juices reheat especially well over fresh rice.

Good to know

Can I use boneless chicken thighs?
Yes, but check them earlier. Boneless, skinless thighs cook faster, usually about 30 to 35 minutes, so start checking at 30.
What should I serve it with?
Rice is the classic choice since it soaks up the pan juices, but crusty bread, roasted potatoes, or a simple green salad all work well.
Can I make it ahead?
You can assemble everything in the dish, cover it, and refrigerate for up to a day. Add a few extra minutes of baking time since it starts out cold.
Why is my chicken skin not crispy?
Make sure the skin is dry before baking and give it a couple of minutes under the broiler at the end to crisp it up.

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