Good morning, good morning. What are you up too this bright and shiny day? Me, I am here to tell you it’s Secret Recipe Club time! This month seemed to whisk right by, but that is probably because we took December off to enjoy the holidays. This month my Secret partner was A Couple in the Kitchen, a lovely blog by, you guessed it a couple that cooks together. Many, many recipes to choose from, so I decided to pick a nice dinner dish. Obviously, as you can tell from the title, I went with the Chicken, Sweet Onion, and Potato Paprika. It had the most perfect crispy skin. We made very few changes, but we did dip it in Ranch dressing, one of our most used condiments for sure, my kids just love Ranch dressing!
2 split chicken breasts, with skin and bone – I used chicken legs with back attatched
1 large sweet onion, chopped roughly – I used Red Onion
3-4 small potatoes, cut into bite-sized pieces
1/4 cup olive oil
1 1/2 tablespoons Hungarian hot paprika
1 1/2 tablespoons Hungarian sweet paprika
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1. In large mixing bowl mix together olive oil , paprika, cinnamon and cayenne. Toss in potatoes, onions and chicken and toss until everything is nicely coated. Place in greased casserole dish, potatoes and onion mixture on bottom, chicken on the top.
2. Bake for 40 minutes at 550 degrees. My oven actually doesn’t go this high. We baked for 50 minutes at 500 degrees.