Paprika Roast Chicken with Sweet Onion

Recipe Photo: Paprika Roast Chicken with Sweet Onion
Author
Katie Kambridge
Source of Recipe
Gourmet | February 2009
Serves/Makes/Yields
4 to 6
Recipe Description

Cutting up a whole chicken is both economical and easy. (For a video of food editor Ian Knauer cutting up a chicken, visit gourmet.com.) 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

Preparation
  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.
Type of Meal