Spanish Chicken
A satisfying Spanish chicken built around chicken thighs and parsley — roughly 35 minutes start to finish, and rated easy to make. You'll find the full ingredient list (with a scaler to change the servings), 2 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven. At easy difficulty across 2 steps, it's a good one for a busy evening.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
- Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.
You'll use: Oven
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Spanish Chicken
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
Tips & common questions
How long does Spanish Chicken take to make?
About 35 minutes from start to finish — an estimate based on the 2 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Spanish Chicken via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.