Paprika Roast Chicken With Sweet Onion

Total Time
Prep 10 mins
Cook 30 mins

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

Ingredients Nutrition


  1. Preheat oven to 500°F with rack in upper third.
  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. Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Most Helpful

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!

Rendeveaux June 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!!

kellychris March 04, 2010

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 :-)

Squirrelette August 21, 2009