Paprika Roast Chicken with Sweet Onion
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
35.30 oz
Chicken
2 tsp
paprika
1 medium
sweet onion
1 teaspoon
salt
1 teaspoon
pepper
2 tablespoon
olive oil
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Rinse the chicken and pat it dry with paper towels.
Step 3
In a small bowl, mix together the paprika, salt, and pepper.
Step 4
Rub the chicken with olive oil, then sprinkle the paprika mixture all over the chicken.
Step 5
Slice the sweet onion and place it in the bottom of a roasting pan.
Step 6
Place the chicken on top of the onions in the roasting pan.
Step 7
Roast the chicken in the preheated oven for 60 minutes, or until the internal temperature reaches 165°F (74°C).
Step 8
Remove the chicken from the oven and let it rest for 10 minutes before serving.
Step 9
Serve the paprika roast chicken with the caramelized sweet onions.
Nutrition Facts
Fat:
16 g
(144
kcal)
Protein:
35 g
(140
kcal)
Carbohydrates:
7 g
(28
kcal)
| Calories | 28.256 kcal | 1.41% |
| Vitamin A | 1.3245 IU | 0.15% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.1766 g | 0.16% |
| Fat | 1.4128 g | 1.01% |
| Carbohydrates | 0.6181 g | 0.12% |
| Sodium | 39.735 mg | 7.95% |
| Fibers | 0.1766 g | 0.46% |
| Sugars | 0.3532 g | 0% |
| Protein | 3.0905 g | 3.64% |
| Vitamin C | 0.883 mg | 0.98% |
| Calcium | 0.1766 mg | 0.04% |
| Iron | 0.883 mg | 0.18% |
| Potassium | 35.32 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 9.713 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 1.3245 mg | 101.88% |
| Vitamin B12 | 2.649 mcg | 110.38% |
| Vitamin E | 0.5298 mg | 3.53% |
| Zinc | 0.883 mg | 0.18% |
| Selenium | 2.649 mcg | 0.53% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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