spanish-style chicken with lemon sauce

Don’t hate me, but I’ve never been a huge chicken fan. It’s not that I dislike it, per se—I made it probably once a week—but I just don’t get excited about a chicken-centric dinner. And what is that Anthony Bourdain said? “Chicken is boring. Chefs see it as a menu item for people who don’t know what they want to eat.” So while I make it at home once in awhile for it’s lean protein content, I almost never order chicken at restaurants.

But to refute the late, great Bourdain, this chicken dish I’m about to share with you is anything but boring. Bursting with flavor, this dish’s chicken parts are coated with a spicy and tangy blend of vegetables. After baking the dish in a large Dutch oven, the chicken becomes juicy and tender, giving it a stew-like quality that’s just to die for. One of my favorite parts about this dish is how easy it is to make, as it only requires one pot and just a little patience.

I hope that tonight you do know what you want to eat—and it’s unashamedly this chicken dish.

what makes this chicken spanish style?

The first thing that really calls to mind the food of Spain, is using the whole chicken with the skin on. Using all the parts, including the breasts, thighs, and wings, diversifies the texture and flavor of the meat. Keeping the skin on makes the chicken nice and crispy and allows the inside of the meat to become tender and melty in your mouth.

The second is the flavor profile that makes you feel like you’re enjoying a meal on Madrid sidewalk. The smoked paprika is a classic Spanish flavor, and the inclusion of tomatoes, green olives, and onion help seal the deal. Finally, the heavy use of lemon—both zest and juice—render a thick sauce with a tangy flavor that indicates a classic Spanish roast.

the necessaries

Flour and parmesan Dredging the chicken in flour and parmesan allows it to crisp up nicely in the pan with the sharp cheese flavor complementing the rest of the dish

Smoked paprika Essential for giving the dish its smoky flavor

Chicken Either use a whole chicken or get the cut parts separately (skin on)

Lemons You’ll need the juice and the zest for maximum flavor

Yellow onions Use yellow (or Vidalia) onions which have a sweeter flavor than white onions

Fennel bulb Fennel is flavorful and adds to the deliciousness of this veggie medley

Garlic Peel the garlic, but keep the cloves whole in the pot. Roasting them will subdue the bite and give them a sweet, caramelized flavor

Green olives Make sure they’re pitted! Manzanilla olives are a staple of Spanish cooking

Crushed whole tomatoes These are necessary for the red sauce, and canned tomatoes are better for this dish than fresh tomatoes

White wine Use a crisp, dry wine like a Pinot Grigio or Sauvignon Blanc

Parsley or cilantro Either of these herbs can be freshly chopped and added to the dish after cooking

Cinnamon A pinch of cinnamon adds a toasty bit of sweetness

⟶ the recipe

spanish-style chicken with lemon sauce

ingredients

½ cup plus 1 tablespoon flour

¼ cup grated parmesan

1 tablespoon smoked paprika

4-pound chicken cut into parts

3 large lemons

2 yellow onions, sliced

1 fennel bulb, trimmed, halved, and sliced

10-12 garlic cloves, peeled

1 cup pitted green olives

1 15-ounce can whole tomatoes, crushed

1 cup dry white wine

1 cup parsley, roughly chopped

Pinch of ground cinnamon

Salt and pepper

Prep time

1 hour

Cook time

30 minutes

Total time

1 hour 30 minutes

4 servings

instructions

Preheat the oven to 450 degrees. Combine the half cup of flour with grated parmesan and a teaspoon of the paprika in a large bowl.

Heat some olive oil in a large Dutch oven over medium-high heat. After washing and drying the chicken pieces, season with salt and pepper. Working in batches, dredge the chicken in the flour mixture and add to the pot. Brown chicken on both sides, about 5-10 minutes each batch. Set chicken aside on a plate, and remove the pot from the heat.

Zest one of the lemons and set aside, then juice all three lemons. Add some more olive oil to the pot, and over medium heat, add the onions, fennel, lemon juice, garlic, olives, cinnamon, and the remaining paprika. Cook the vegetables until onions and fennel have softened, about 15 minutes. Sprinkle in the remaining tablespoon of flour and stir. Add the tomatoes (with the juice from the can) and wine, and bring to a boil. Cook for just a couple minutes, then add the lemon zest and stir. Add salt and pepper to taste.

Turn off the stove heat, and add the chicken pieces back into the pot, skin side up. Arrange the pot so that the chicken is mostly covered by the sauce and vegetables. Bake, uncovered, for 30 minutes or until the chicken is cooked through and the veggies are beginning to brown on top.

Sprinkle with the chopped parsley and serve!

⟶ recipe notes

You can cut up a whole chicken if you want, or you could just buy the different parts already cut up. I prefer the breast and thighs of the chicken, so for an easier prep (and a leaner meal), just buy those parts separately
When making this dish, don’t include the fennel fronds, but also don’t throw them away! You can use the fronds for a variety of different uses, including vegetable broth, salads, garnish, and dips

⟶ make it vegetarian

Skip the chicken and make this more like a ratatouille, by adding squash, eggplant, and bell peppers. Or you can simply spoon the sauce over a plate of rice