Spanish Baked Chicken with Garlic and Lemon


Spanish Baked Chicken with Garlic and Lemon
Servings: 4


2 tablespoons olive oil
1 whole chicken, cut into quarters
1/2 teaspoon salt
3 tablespoons chopped fresh herbs
2 teaspoons paprika
2 medium-sized onions, sliced
8 cloves garlic, peeled but left whole
1/2 cup dry sherry
1/2 cup chicken stock
1 teaspoon saffron threads
1 lemon, cut into wedges

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100013


With its sherry and paprika, this chicken has true Spanish flavour. For the herbs, I like to use a mixture of rosemary, thyme and mint.


Preheat the oven to 180C. Heat the oil in a frying pan over high heat. Add the chicken pieces and cook until golden. Remove the chicken from the pan and place in a bowl with the salt, herbs and paprika. Mix well to coat the chicken. Return the pan to a medium heat and add the onions, Cook until they are just beginning to brown. Add the garlic and cook for a further 2 minutes. Remove pan from the heat and add the sherry, chicken stock and saffron. Place the chicken into an ovenproof dish (a large shallow terracotta or ceramic dish is ideal). Pour the onion mixture over the chicken, scraping out the pan to make sure all the pan juices go into the dish. Add the lemon wedges and bake for 45 minutes or until the chicken pieces are golden brown and cooked through.


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