8 chicken thighs, skin on and bone in

3 onions, thinly sliced

2 tsp paprika

zest and juice 1 lemon

good handful parsley, roughly chopped

150ml stock

1 tbsp olive oil


  1. 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.
  2. Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.


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