Off Topic: Paprika Roasted Chicken and Onions

File this under: I have a chicken and some onions and need to have dinner on the table in 38 minutes. I adapted this from an old Gourmet recipe and one of the things I changed was to triple the amount of onions because they are the best part of this dish.

Seriously, a delicious from-scratch dinner does not get easier than this.

Paprika Roasted Chicken and Onions
Serves 4
Printable version

1 whole chicken cut into 10 pieces (2 each: thighs, drumsticks, 2 breast halves, cut in half, and 2 wings)
3 sweet onions, cut into 1/2″ wedges
1-1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1-1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
3 tablespoons olive oil

Preheat oven to 500 degrees.

Place chicken and onions in large bowl, sprinkle with spices and drizzle with olive oil. Mix with a rubber spatula until the chicken and onions are evenly covered with oil and spices. Turn out onto a cookie sheet and cook for 30 minutes, or until chicken is golden brown.  Serve.

SHARE: Email this to someonePrint this pageShare on FacebookPin on PinterestShare on Google+Tweet about this on Twitter
This entry was posted in Original Recipes and tagged . Bookmark the permalink.