Serves 4 with leftovers
|6||medium onions, each cut into 8 wedges|
|3||tablespoons olive oil|
|Salt and pepper|
|½||cup chicken stock|
|6||bone-in, skin-on chicken breast halves (about
|2||tablespoons chopped fresh oregano|
|½||teaspoon smoked Spanish paprika|
|Extra sprigs fresh oregano (for garnish)|
1. Set the oven at 400 degrees.
2. In a large roasting pan, spread the onions. Sprinkle with 2 tablespoons of the oil, salt, and pepper. Toss with your hands. Add the stock and transfer to the oven. Roast for 15 minutes. Remove the pan from the oven and stir the onions.
3. Place the chicken breasts on the onions, skin side up. Brush with the remaining 1 tablespoon of oil, salt, pepper, oregano, and paprika. Continue roasting for 40 minutes or until a meat thermometer inserted into the thickest part of the chicken registers 160 degrees. Reserve 2 breasts for the salad. Cut the remaining breasts in half horizontally. Serve with the onions and romesco sauce, and garnish with oregano. Lisa Zwirn