Recipe byThe ZestyPlate Kitchen
An easy traybake of chicken thighs roasted with sweet onions, paprika and lemon until golden; big flavour, little effort.
There is barely any work to this one: everything goes into a single dish, you mix it with your hands, and the oven does the rest. Paprika, lemon and slow-softened onions give the thighs real flavour for next to no effort. Serve with rice to catch every drop of the juices.
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Prep 10 min
Cook 45 min
Total 55 min
Easy
Scale:
- 8 Chicken Thighs
- 3 sliced thinly Onion
- 2 teaspoons Paprika
- Zest and juice of 1 Lemon
- Handful Parsley
- 150ml Chicken Stock
- 1 tablespoon Olive Oil
Nutrition (per serving)
515
kcal
35g
Protein
10g
Carbs
37g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 190C/170C fan/gas 5. Put everything into a large, wide ovenproof dish, mix it together with your hands, and season.
- Bake for 45 minutes, stirring the onions after 20 minutes, until the chicken is golden and the onions are soft. Serve with rice.
Tips from the ZestyPlate Kitchen
- Reach for bone-in, skin-on thighs; they stay juicy and have the most flavour.
- Give the onions a stir partway through so they soften evenly instead of catching at the edges.
- Let the skin crisp and turn properly golden before you pull it out of the oven.
- Have rice or bread ready to soak up the paprika and lemon juices.
Frequently Asked Questions
Thighs stay far juicier in this bake, but breast works if you shorten the cooking time and keep an eye on it so it does not dry out.
Plain or saffron rice, crusty bread, or a simple green salad all suit the lemony, paprika-spiked juices.
Yes. Peppers, potatoes or cherry tomatoes can roast in the dish right alongside the chicken.
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