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Monday, February 9, 2009

Paprika Roast Chicken with Sweet Onion

My wife found this recipe in February 2009 Gourmet magazine under Quick Kitchen. It was quick ~ only taking us 15 minutes to prepare.

We bought the chicken already cut in serving pieces making the recipe that much quicker to prepare.

1 tbsp extra-virgin olive oil
1 1/2 tbsp paprika
1/2 tsp cinnamon
1/1 tsp cayenne
1 whole chicken (about 3 1/2 lbs) cut into serving pieces
1 sweet onion, cut into 1/2 wedges

  • Preheat oven to 500 degrees with rack in upper third.
  • Mix oil with spices, 1 1/2 tsp salt, and 1 tsp pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3 qt shallow baking dish.
  • Bake until chicken is just cooked through and skin in golden, about 30 minutes. Skim any fat from pan juices in dish.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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