Paprika Roast Chicken With Sweet Onion |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's Gourmet Magazine (February 2009). Ingredients:
2 tablespoons extra virgin olive oil |
1 tablespoon honey (optional) |
1 1/2 tablespoons paprika |
1/2 teaspoon cinnamon |
1/4-1/2 teaspoon cayenne (depending on how much spice you like) |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1 whole chickens, cut into serving pieces (about 3 1/2 pounds) or 3 1/2 lbs of cut chicken pieces (like chicken thighs or quarters) |
1 sweet onion, cut into 1/2-inch wedges |
Directions:
1. Preheat oven to 500°F with rack in upper third.
2. Mix oil with honey (if using), spices, salt, and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish. (If you have the time, let the chicken marinate for a while).
3. Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
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