In the share pick-up last week we got a whole chicken from Griggstown Quail Farm in NJ and I wanted to break it down into sections to make it last. Let me just tell you that was not a pretty sight to behold, especially the breast plate removal. After that whole ordeal was over I wanted a quick and easy recipe for the drumstick/thighs and found this one in the February issue of Gourmet. This was great! Really nicely spiced and the onions beautifully caramelized. I accompanied the chicken with a collard greens-potato mash-up. Cook the collard greens with some garlic until soft and mash them into some boiled potatoes with a lil bit of milk.
Paprika Roast Chicken with Sweet Onion
Gourmet | February 2009
by Ian Knauer
- 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.