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Pinch of salt
Clean chicken well. Spray a roasting pan with vegetable oil spray.
Combine salt, pepper, garlic, and cinnamon.
Place chicken in the roasting pan. Sprinkle mixture onto all parts of the chicken. (I made a rub and spread the rub over both sides of the chicken pieces)
Refrigerate for at least an hour. I covered and refrigerated overnight.
Preheat oven to 400°F.
Take out of refrigerator. Sprinkle with paprika. Scatter onion slices around chicken, and roast uncovered in a preheated 400°F oven for 35 minutes.
Reduce heat to 350°F, stir onion slices, add a cup of water, and continue roasting for an additional 50 minutes until tender. Baste occasionally.
Poster's Notes:
The recipe calls for one chicken. I doubled the recipe and made 2 cut up chickens. I doubled everything and used 2 pans as well.
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
1/2 teaspoon pepper
1 teaspoon garlic powder (or 2 cloves fresh, minced)
2/3 teaspoon cinnamon
1 chicken cut up (at least 3 pounds)
Paprika, for sprinkling
1 onion, thinly sliced
1 cup water
I made this for Shabbat. It is a keeper. My grandson, brother of Miss Uch and Vey had three helpings. It is now tried and true and a keeper.