Late Entry---Paprika Roast Chicken with Sweet Onion
This was a recipe I found on Epicurious from Gourmet magazine. It turned out good, but can be improved. I really like the cooking technique and the chicken turned out juicy with a crisped skin; 500 F is much hotter than I have normally baked/roasted chicken which I think makes the difference. I will experiment next time and use lemon and olive for seasoning and perhaps substitute some fennel for the onion. Nice quick weekday meal.
BTW, I used chicken drumsticks instead of a whole chicken to make this a quick meal.
* 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
Preheat oven to 500°F with rack in upper third.
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.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Read More http://www.epicurious.com/recipes/food/views/Paprika-Roast-Chicken-with-Sweet-Onion-351430#ixzz0f6LV6112