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This roasted chicken dish gets an extra kick of spicy from a mixture of chile powder and paprika that gets rubbed in to the skin.

Martha Stewart Living, October 1998


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Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. In a small bowl, combine the chile powder, cumin, paprika, plus salt and pepper to taste. Rub the chicken all over with the chile mix.

  • Add the olive oil to a large cast-iron or other ovenproof skillet, and swirl to cover bottom. Add the onion rounds in a single layer, then the thyme. Add chicken, skin side up. Transfer to oven, and bake until the chicken has cooked through, 30 to 40 minutes.

  • Let chicken cool slightly. Using your fingers, remove the bones. Slice each breast, crosswise, into four or five pieces. Serve with the roasted onion rounds and thyme.

Cook's Notes

A number 10 or 11 skillet will accommodate all of the chicken. Or use two small skillets.