Best 5 Paprika Roast Chicken With Sweet Onion Recipes
Indulge in the delightful flavors of Paprika Roast Chicken with Sweet Onion, a culinary masterpiece that tantalizes your taste buds with its aromatic blend of paprika, garlic, and herbs. This delectable dish features succulent chicken roasted to perfection, accompanied by tender and caramelized sweet onions. The harmonious combination of paprika's smoky sweetness and the onions' natural sweetness creates a symphony of flavors that will leave you craving for more.
This comprehensive article provides three variations of this classic recipe, catering to diverse tastes and preferences. The first recipe presents the traditional Paprika Roast Chicken with Sweet Onion, a timeless favorite that showcases the dish's original flavors. For those who prefer a bolder taste, the Spicy Paprika Roast Chicken with Sweet Onion amps up the heat with the addition of chili powder and cayenne pepper, creating a tantalizing balance between spice and sweetness. And for those seeking a healthier option, the Paprika Roast Chicken with Sweet Onion and Vegetables incorporates a medley of colorful vegetables, adding an extra boost of nutrition and vibrancy to the dish.
Each recipe is meticulously crafted with step-by-step instructions, ensuring a seamless cooking experience even for novice chefs. Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking a flavorful and impressive dish, this article has everything you need to create a memorable meal. So embark on this culinary journey and relish the exquisite flavors of Paprika Roast Chicken with Sweet Onion in all its variations.
PAPRIKA ROAST CHICKEN WITH SWEET ONION
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
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
PERUVIAN ROASTED CHICKEN WITH SWEET ONIONS
This recipe came from The Latin Kitchen
Provided by Lynn Clay
Categories Chicken
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, sea salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste.
- 2. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes.
- 3. Remove from oven and let rest 5 minutes before serving.
PERUVIAN-STYLE ROAST CHICKEN WITH SWEET ONIONS
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
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
Tie up dinner plans with a fryer, spice, and olive oil. This paprika roast chicken as easy as one, two, three.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
- Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.
ROASTED PAPRIKA CHICKEN
This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
- In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
- Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.
Tips:
- Use a whole chicken: This will give you more flavorful and moist meat than using chicken breasts or thighs.
- Season the chicken generously: Paprika, salt, pepper, garlic powder, and onion powder are all great options. You can also add other herbs and spices to taste.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
- Add vegetables to the roasting pan: This is a great way to get a delicious and healthy side dish at the same time as you're cooking the chicken.
- Let the chicken rest before carving: This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Paprika roast chicken with sweet onion is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken is roasted in a flavorful paprika sauce with sweet onions, and the result is a tender and juicy chicken that is sure to please everyone at the table.
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