ROASTED CHICKEN WITH PAPRIKA AND SWEET ONION (for four)

2 tablespoons extra-virgin olive oil

1-½ tablespoons paprika

½ teaspoon cinnamon

½ teaspoon cayenne

1 whole chicken, quartered or cut into 8 pieces

1 sweet onion, cut into ½ inch wedges

½ cup dry white wine

 

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1. Preheat oven to 450* with rack in upper third.

2. Mix oil with spices, 1-½ teaspoons salt and 1 teaspoon pepper in a small bowl. Put the chicken skin side down on a paper towel and spread it with about half of the spice mixture. Film a large skillet with oil and put the chicken inside it in one layer, spice side down. Spread the remaining spice mixture on the skin side of the chicken. Spread the onion wedges evenly over the chicken.

3. Cook on stovetop over high heat for about 5 minutes, then pour the wine around the chicken (if you pour it directly on top of the chicken the spice mixture will be washed away), place skillet in the oven and roast the chicken, uncovered, for about 30 minutes.

4. Let the chicken rest in the skillet at room temperature for 10 minutes before serving.

 

adapted from Gourmet Magazine, February, 2009