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    You are in: Home / Recipes / Paprika Roast Chicken With Sweet Onion Recipe
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    Paprika Roast Chicken With Sweet Onion

    Paprika Roast Chicken With Sweet Onion. Photo by kellychris

    1/1 Photo of Paprika Roast Chicken With Sweet Onion

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    blucoat's Note:

    This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009).

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    Units: US | Metric


    1. 1
      Preheat oven to 500°F with rack in upper third.
    2. 2
      Mix oil with honey (if using), spices, salt, and 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. (If you have the time, let the chicken marinate for a while).
    3. 3
      Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

    Ratings & Reviews:

    • on June 04, 2010


      I doubled the "sauce/marinade" recipe. I only used 1/4 teasp. cayenne because the kids only like a mild kick. It was Wonderful!! I will definitely be making this one again. My son wanted thirds... I had had doubts about the cinnamon, but it added an almost "indian" feel to the chicken. The high heat really sealed in the moisture too. I served it with steamed broccoli, and the sauce from the chicken was a good complement when put over the broccoli. Yum!

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    • on March 04, 2010


      This was wonderful!! And not alot of ingredients to be so flavorful. I used a whole chicken, although I usually only eat white meat. This was SO GOOD, I ended up eating a drumstick and part of a thigh,too!! Yes, this made me be a "little piggy" last night. I served this with Lemon Glazed Carrots . My DH packed all the leftovers for lunch today at work ( which is a rare occurence!) . Thank you so much!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2009


      Tasty! I used chicken thighs instead, some with skin & some without. Both kinds turned out well, and the skin was crispy and delicious. The red onions caramelized wonderfully. Will keep this on hand for a quick dinner, esp. for unexpected guests :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Paprika Roast Chicken With Sweet Onion

    Serving Size: 1 (252 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 534.6
    Calories from Fat 360
    Total Fat 40.0 g
    Saturated Fat 10.7 g
    Cholesterol 162.5 mg
    Sodium 734.8 mg
    Total Carbohydrate 3.0 g
    Dietary Fiber 1.1 g
    Sugars 0.9 g
    Protein 38.6 g

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