Paprika Roast Chicken With Sweet Onion Recipes

PERUVIAN-STYLE ROAST CHICKEN WITH SWEET ONIONS

Peruvian-Style Roast Chicken With Sweet Onions image

This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat - it's even tastier after the flavors meld. Serve with rice and salad. From Whole Foods Market.

Provided by Pinay0618

Categories Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 garlic cloves, minced
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons canola oil
2 large vidalia onions, peeled and thickly sliced
2 bell peppers, sliced into thick chunks
1 chicken, cut into 8 serving pieces
1 lemon, sliced

Steps:

Heat oven to 425°F Grease a 9 x 13-inch roasting pan and set aside.
In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast until chicken is cooked through and onions are very tender, about 35 minutes.
Spoon pan juices over the entire mixture halfway through roasting.
Remove chicken from oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 325, Fat 19.7, SaturatedFat 5.2, Cholesterol 85, Sodium 961.5, Carbohydrate 14.9, Fiber 4, Sugar 5.3, Protein 23.5

PAPRIKA ROAST CHICKEN WITH SWEET ONION

Paprika Roast Chicken With Sweet Onion image

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

Provided by blucoat

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon honey (optional)
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne (depending on how much spice you like)
1 1/2 teaspoons salt
1 teaspoon pepper
1 whole chickens, cut into serving pieces (about 3 1/2 pounds) or 3 1/2 lbs of cut chicken pieces (like chicken thighs or quarters)
1 sweet onion, cut into 1/2-inch wedges

Steps:

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

Nutrition Facts : Calories 534.6, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 734.9, Carbohydrate 3.1, Fiber 1.1, Sugar 1, Protein 38.7

ROAST CHICKEN WITH PAPRIKA AND ROASTED GARLIC

Roast Chicken with Paprika and Roasted Garlic image

This roast chicken recipe comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More ($17.16, amazon.com). Paprika and garlic add delicious flavor to this one-pot meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 8

Ingredients

Coarse salt
1 tablespoon paprika
1/2 teaspoon dried oregano
1 whole chicken (4 to 5 pounds)
2 large carrots, cut into 2-inch lengths
2 medium sweet potatoes, cut into 3/4-inch wedges
1 head garlic, halved crosswise
3 tablespoons extra-virgin olive oil, divided

Steps:

Preheat oven to 425 degrees F. Rub chicken with 1 tablespoon olive oil. Combine paprika, oregano, and 1 tablespoon salt. Rub all over chicken. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.
Toss carrots and sweet potatoes with 1 tablespoon oil; season with salt. Scatter around chicken; roast 20 minutes.
Flip carrots and sweet potatoes and add garlic, tossed with 1 tablespoon oil, to pan. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Tent chicken with foil to prevent overbrowning, if needed. Let rest 10 minutes before carving and serving. Return carrots and sweet potatoes to oven and roast until golden, 10 minutes. Brush with pan juices before serving.

PAPRIKA ROAST CHICKEN WITH SWEET ONION

Paprika Roast Chicken with Sweet Onion image

Provided by Ian Knauer

Categories Chicken Onion Roast Quick & Easy Dinner Cinnamon Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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.

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