Paprika Roast Chicken With Sweet Onion
"This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009)."
photo by kellychris
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
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
- Preheat oven to 500°F with rack in upper third.
- 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).
- 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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Reviews
-
I doubled the "sauce/marinade" recipe. I only used 1/4 teasp. cayenne because the kids only like a mild kick. It was Wonderful!! I will definitely be making this one again. My son wanted thirds... I had had doubts about the cinnamon, but it added an almost "indian" feel to the chicken. The high heat really sealed in the moisture too. I served it with steamed broccoli, and the sauce from the chicken was a good complement when put over the broccoli. Yum! -
This was wonderful!! And not alot of ingredients to be so flavorful. I used a whole chicken, although I usually only eat white meat. This was SO GOOD, I ended up eating a drumstick and part of a thigh,too!! Yes, this made me be a "little piggy" last night. I served this with recipe#183500 . My DH packed all the leftovers for lunch today at work ( which is a rare occurence!) . Thank you so much!! -
Tasty! I used chicken thighs instead, some with skin & some without. Both kinds turned out well, and the skin was crispy and delicious. The red onions caramelized wonderfully. Will keep this on hand for a quick dinner, esp. for unexpected guests :-)
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I made this exactly as the recipe in the magazine and it is so quick and tasty! A keeper for sure, thanks for posting this. : )
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We love paprika and honey. Honestly, my chicken isn't done yet -- but we have tasted the 'marinade' (which we doubled -- and this is insanely good!
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