Thursday, August 20, 2009

Paprika Roast Chicken with Sweet Onion

On a Sunday afternoon, after a lovely day at the pool, Anna and I headed to Whole Foods to buy groceries to make dinner for her man friend and his bandmates. We got:

14 chicken thighs - $5.50
red potatoes - $2.99
French baguette - $2.29
Brie - $5.88
Tomatoes - $2
Mini Toasts - $2.99

We started them off with some brie topped with the peach honey we made on our canning day. (recipe will be posted soon.)

We then had them test out a recipe Anna found on Amatuer Gourmet. Its simply toasted bread that is rubbed with garlic, tomatoes, and is drizzled with olive oil and salted. It tastes like really good garlic bread with a hint of tomatoes. Rubbing the garlic on the toasted bread really makes the bread pop with flavor.

Then we started on the dinner. We roasted potatoes and made two types of chicken. We made an herb-lemon roasted chicken that I made for dinner with my friend Jason (recipe will be posted soon.) And we also made this chicken recipe I found in the February 2009 issue of Gourmet Magazine. I was hesitant to use this recipe because it called for cinnamon and I have not marinated anything with cinnamon before. This turned out fabulous. It roasted at 500 degrees so the skin became very crisp at the edges and you taste the cinnamon but it rounds out the flavor of the chicken, paprika, cayenne, and onions. Its such a simple recipe...its kind of ridiculous. Most importantly, it was The Hint approved.

Paprika Roasted Chicken with Sweet Onions
Adapted from Gourmet Magazine February 2009

2 Tbsp extra-virgin olive oil
1 1/2 Tbsp paprika
1/2 tsp of cinnamon
1/2 tsp cayenne
7 chicken thighs
1 sweet onion

Preheat oven to 500 degrees with rack in upper third of oven. Mix oil with spices, 1 1/2 tsp salt, and 1 tsp pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin up, ad onions in a 3-qt 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. Serve and enjoy.

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