Spanish Garlic Lemon Chicken Pollo Con Ajo Y Limon
Indulge in the bold, zesty flavors of Spain with this Spanish Garlic Lemon Chicken (Pollo Con Ajo Y Limón). Juicy, golden-browned chicken thighs are perfectly seasoned with smoked paprika, garlic, and fresh rosemary, then simmered in a fragrant sauce of white wine, chicken stock, and freshly squeezed lemon juice. Topped with caramelized lemon slices and garnished with fresh parsley, this one-skillet dish is as stunning to serve as it is easy to prepare. Whether paired with crusty bread, roasted potatoes, or fluffy white rice, this aromatic and citrusy recipe brings a taste of Mediterranean sunshine to your table. Perfect for a comforting weekday dinner or an impressive centerpiece for entertaining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 8 pieces garlic cloves
- 2 whole lemons
- 3 tablespoons olive oil
- 0.5 cups chicken stock
- 0.25 cups white wine
- 1 teaspoon paprika (sweet or smoked)
- 2 sprigs fresh rosemary
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season them generously with salt, black pepper, and paprika on both sides.
Peel the garlic cloves and gently smash them with the side of a knife to release their aroma.
Cut one lemon in half and juice it. Slice the second lemon into rounds to use later in the dish.
Heat the olive oil in a large oven-safe skillet or sauté pan over medium-high heat.
Add the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and sear the other side for 3–4 minutes. Remove the chicken and set aside.
Lower the heat to medium and add the garlic cloves to the pan. Sauté for 1–2 minutes until fragrant, being careful not to burn them.
Deglaze the pan with white wine, scraping up any browned bits on the bottom. Cook for 1–2 minutes to reduce slightly.
Stir in the chicken stock and freshly squeezed lemon juice. Add the rosemary sprigs and stir to combine.
Return the chicken thighs to the pan, skin-side up, along with any accumulated juices. Nestle the lemon slices around the chicken.
Transfer the pan to the preheated oven and bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven. Discard the rosemary sprigs and garnish the dish with freshly chopped parsley.
Serve hot with crusty bread, rice, or roasted potatoes to soak up the flavorful garlic lemon sauce. Enjoy!
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.3 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1772 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
