Chicken with Sweet Onions
|Slivered almonds||3 Tablespoon|
|Meaty chicken pieces||1 1⁄2 Pound|
|Onions||2 Large, thinly sliced|
|Packed brown sugar||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
Spread almonds in a shallow pan and toast in a 350° oven for 8 to 10 minutes or until golden; set aside.
Mix together salt, pepper, and paprika; sprinkle evenly over chicken.
Arrange chicken, skin side down, in a shallow greased 2-quart baking dish.
Bake, uncovered, in a 400° oven 30 minutes for dark meat, 15 minutes for white meat.
Turn meat over and bake 15 minutes for dark meat, 10 minutes for white meat or until no longer pink when slashed in thickest part.
Meanwhile, melt butter in wide frying pan over medium-low heat.
Add onion, separating into rings, and cook slowly, uncovered, stirring often, until onion is limp and golden (about 30 minutes); onion should not show signs of browning during first 15 minutes if it does, reduce heat.
Sprinkle with brown sugar and cinnamon; stir to blend.
Cover chicken with onion mixture, sprinkle with toasted almonds, and serve with lemon wedges to squeeze over servings.