Paprika Roast Chicken With Sweet Onion

5.0(7)

This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009).

by blucoat·published 2009-03-03

Lunch/Snacks

Servings

6 serving(s)

Total time

40 min

prep 10 min

Calories / serving

535 kcal

Ingredients (9)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 tablespoon honey (optional)honey
1 1/2 tablespoons paprikapaprika
1/2 teaspoon cinnamoncinnamon
1/4-1/2 teaspoon cayenne (depending on how much spice you like)
1 1/2 teaspoons saltsalt
1 teaspoon pepperpepper
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)chicken
1 sweet onion, cut into 1/2-inch wedgesonion

Instructions (3 steps)

01Preheat oven to 500°F with rack in upper third.
02Mix 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).
03Bake 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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