Paprika Roast Chicken with Sweet Onion |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cutting up a whole chicken is both economical and easy. (For a video of food editor Ian Knauer cutting up a chicken, visit .) Here, the pieces are simply tossed with spices and sweet onion before going into the oven. Ingredients:
1 tablespoon extra-virgin olive oil |
1 1/2 tablespoons paprika |
1/2 teaspoon cinnamon |
1/2 teaspoon cayenne |
1 whole chicken (about 3 1/2 pounds), cut into serving pieces |
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 spices, 1 1/2 teaspoons salt, and 1 teaspoon 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.
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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