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Spanish Garlic Chicken

Spanish Garlic Chicken

Course dinner, Main Meal
Cuisine Spanish
Keyword chicken recipes, garlic sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Nicola Turner


  • large nonstick skillet with a cover


  • 4 bone in skin on chicken thighs
  • 2 tbsp olive oil
  • 8 cloves garlic smashed or roughly chopped
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • 2 tbsp fresh parsley for garnish
  • 2 tbsp lemon juice


  • Heat skillet to medium high heat
  • Season chicken on both sides with some salt and pepper
  • Add olive oil to the skillet
  • Add chicken thighs skin side down and brown on each side about 3-5 minutes
  • Leave chicken in hot skillet, skin side up
  • Lower heat to medium-low
  • Add garlic, thyme, rosemary, paprika, and bay leaves to the skillet and stir it to combine
  • Cover and cook for about 3 minutes
  • Add chicken stock and white wine to the skillet and increase the heat back to medium high and replace the cover
  • Allow the wine to cook down, about 5-7 minutes
  • Add lemon juice and stir
  • Garnish with fresh parsley
  • Serve and enjoy


  1. Remember to remove bay leaves before serving. They are simply used as aromatic.
  2. You can always use chicken broth instead of chicken stock.
  3. If you want more garlic flavor, you can add 2-3 more cloves.
  4. It is traditionally served over rice but you can also use potatoes. I prefer them cubed, seasoned as you like, and then roasted.
  5. Alternatively, you can cook this dish in a dutch oven and put it in the oven instead of on the stovetop.