Baked Chicken and Onions

  • Prep:
  • Total Time:
  • Servings: 4
Baked Chicken and Onions

Source: Everyday Food, April 2004


  • 1 cut-up chicken, (3 1/2 pounds in 8 pieces)
  • 2 tablespoons vegetable oil
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon paprika
  • 2 onions, thinly sliced


  1. Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.

  2. Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.

  3. Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.


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