Spanish garlic chicken with parsley: golden skin, fragrant oil and a squeeze of lemon at the table.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 boneless chicken thighs with skin (approx. 800 g)
- 6 garlic cloves, thinly sliced
- 100 ml extra virgin olive oil
- 1 tablespoon sweet paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 large bunch fresh parsley, finely chopped
- 1 tablespoon lemon juice
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep
Pat the chicken thighs dry and season generously with salt and black pepper on both sides.
- Step 2 Pan 6 min
Heat oil in a large skillet over medium-high; sear skin-side down 6-7 min without moving.
- Step 3 Cook 5 min
Flip and cook 5 minutes more. Transfer to a plate and set aside.
- Step 4 Pan 2 min
Reduce heat to medium; sauté sliced garlic 2-3 min until fragrant; remove garlic from oil.
- Step 5 Serve 6 min
Bloom paprika and cumin 30 s, return chicken, add lemon and parsley; cover on low 5-7 min. Serve immediately.