I have learned from cooking many a chicken that roasting at a high heat produces the juiciest chicken and the crispiest skin. This recipe from Gourmets "Quick Kitchen" section was ridiculously easy and super yummy. I served it with some 'fancied up' couscous which had sauteed apples and onions and then golden raisins and cinnamon. The boys could not get enough of any of it. In fact, Jacob cleaned the chicken legs ("better than a cat..." - as commented by Dan). Buy the whole chicken cut up to save you time.
Paprika Roast Chicken with Sweet Onion (Gourmet Magazine)
Timing - 40 minutes
Ingredients
1 T extra virgin olive oil
1 1/2 T paprika
1/2 t cayenne
1 whole chicken cut up (about 3.5 lbs)
1 sweet onion, cut into half inch wedges
How to Make
Preheat oven to 500 degrees with rack in upper third. Mix oil with spices and 1 1/2 teaspoons of salt and 1 teaspoon of pepper in a large bowl. Add chicken and onion to bowl and toss to coat. Arrange chicken, skin side up, in a large shallow baking dish.
Bake until chicken is just cooked through, about 30 minutes.
Serves 4 to 6
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