I look for any excuse to use my smoked paprika. I love smoked paprika. Get yourself some and you will never be sorry. Here’s a good resource for your smoked paprika needs.

We had this chicken with a bunch of pan roasted asparagus (olive oil + heat + salt + pepper = tasty) on the side and also some orzo that I cooked in spinach-y chicken broth (add broth and handfuls of spinach to a food processor, and *whir* *whir* to combine. It’s green!), with some tomatoes and Parmesan cheese. A great weekend meal. And, since there are only two of us, we got about three meals out of this. Always a good thing.

The original recipe called for 500 degrees F at 30 minutes, however, I doubted my oven’s cleanliness to handle that high of a temperature. I decreased it to 475 and added on a few minutes. Worked . . . → Read More: Paprika Roast Chicken with Sweet Onions