Paprika Roast Chicken With Sweet Onion

READY IN: 40mins
Recipe by blucoat

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

Top Review by Rendeveaux

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!

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.

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