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Spanish Chicken Thighs with Rosemary and Lemon


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  • 8 bone-in, 6-ounce chicken thighs
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 pound cured chorizo, casings removed (if needed) and chopped (preferred brand Gaspar's or D'Artagnan) or bulk fresh chorizo, crumbled
  • 1 onion, chopped
  • 1 7.6-ounce jar roasted piquillo peppers in water, drained and coarsely chopped
  • 4 sprigs fresh rosemary, leaves stripped and chopped (about 3 tablespoons)
  • 4 cloves garlic, crushed
  • 3 tablespoons tomato paste
  • 1 cup white wine
  • 1 lemon, zested (about 1 1/2 teaspoon) and juiced (about 1/4 cup)
  • 1 1/2 to 2 cups chicken stock
  • Chopped flat-leaf parsley
  • 2 tablespoons chopped hot pickled red cherry peppers
  • 1 tablespoon EVOO – Extra Virgin Olive OilCrusty bread, for mopping


Servings 4
Adapted from


Step 1

1.Preheat the oven to 450°F.2.Preheat a large cast-iron skillet over high.3.Season the chicken with salt and pepper. Add the olive oil to the skillet, two turns of the pan. Add the chicken to the pan , skin-side down and cook until browned, about 6 minutes. Turn over, sprinkle with the paprika and cook until browned, 2-3 minutes. Transfer to a plate.4.Add the chorizo to the skillet and cook, stirring often, until browned, about 2 minutes. Add the onion, piquillo peppers, rosemary and garlic; cook, stirring often, until the onion softens, about 3 minutes. Stir in the tomato paste, then the wine, lemon zest and 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be. Return the chicken to the skillet; spoon some of the sauce on top.5.Transfer skillet to the oven and roast until the chicken juices run clear when pierced with a knife, about 12 minutes. Douse with the lemon juice; sprinkle with the parsley and hot cherry peppers. Drizzle with the EVOO, one turn of the pan.6.Serve from the skillet and pass crusty bread at the table for mopping.

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