Lemon Spring Chicken.

8 chicken thighs or legs, skin on and bone in
3 red onions, thinly sliced
2 teaspoons of smoked paprika
The zest and juice of 1 lemon
2 bay leaves
200ml of vegetable or chicken stock
1 tablespoon of olive oil
A handful of fresh parsley, roughly chopped

Heat oven to 170ºc. Put all the ingredients (except the fresh parsley) into a large, wide casserole or ovenproof dish. Mix everything together with your hands and season. Cover with a lid or place foil tightly over the dish.
Bake for 50 minutes, until the chicken is golden and the onions tender. After 40 minutes add the parsley and return to the oven for 10 mins. Serve with rice or crusty bread and green salad.

Recipe variation

I am forever offering variations on recipes as I like to think variations stop the risk of what I call ‘food fatigue’ (it also means I can use some ingredients hiding in my fridge/cupboard); this recipe is no different!
Try adding some slices of chorizo (omit the paprika if doing this), add some bacon lardons for an extra meaty flavour; add a handful of green or black olives when adding the parsley or experiment with other herbs, try lemon thyme or add fresh basil before serving.

see all recipes