Paprika Roast Chicken with Sweet OnionRomulo Yanes
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.
Recipe information
Total Time
40 min
Yield
Makes 4 to 6 servings
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
Step 1
Preheat oven to 500°F with rack in upper third.
Step 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.
Step 3
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
