For some reason, I've been designated as a "food professional" and so have been getting some free cooking magazines and great cooking magazine offers...I have no idea how this has happened, but when someone wants to throw a free cooking magazine my way, I'll respond, "How would you like me to prepare that for you?"One of my free magazines is Gourmet magazine. Gourmet has most, if not all of its recipes on epicurious.com so in reality the magazine isn't necessary. But there is something really wonderful about opening a cooking magazine while lying in bed and lusting after food when you should be sleeping. This recipe particularly jumped out at me for one reason - it was SHORT...and what I mean by short - short list of ingredients, short directions - which translates into short work in the kitchen.
Even though I am currently in the midst of planning my daughter's 3rd birthday and feeling terrifically overwhelmed from that - this dish motivated me so much with its simplicity that I simply HAD to post it...not only was it simple -it was SOOO GOOD. I did not cut up my own chicken, and was forced to pay the $2 additional to have a cut chicken vs. a whole roaster, but I figure that was money well spent. I tossed all the ingredients in the late morning, and just stuck it in the refrigerator ready for me to put it in the oven for dinner. I pulled out the chicken about 15 minutes before baking and then stuck it in...the results were amazing! I usually worry about baking chicken all together because the breasts get dry and the dark meat never seems to cook properly - but this produced super delicious dark meat (daughters' favorite) and a super succulent and moist breast meat. Not to mention the skin was so flavorful and delicious. So - if you have 40 minutes - you can certainly put this on the table in no time. Serve with oven roasted green beans.
Paprika Roast Chicken with Sweet Onion (from Gourmet | February 2009)
Serves 4-6
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 1/2 teaspoons salt
1 teaspoon pepper
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, 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.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Printable recipe
Posts
2 comments:
I sent this recipe to my mother... she said it was easy to make, in her oven it was 40 minutes, and she said next time she would make it spicier (since she likes spicy!).
She said the white meat was very moist, which was wonderful since it usually gets dried out.
My Dad suggested broiling it for 2 minutes at the very end :)
Mom said she will serve it again, and for company, since it is so pretty. She would dress it with fresh chopped scallions and herbs and maybe serve on some lettuce....
She is looking forward to more of your EASY recipes!
Can't wait to try this one! We love roast chicken recipes. :)
Post a Comment