A rustic, one-pan roasted chicken dish layered over sweet onions and infused with a warming blend of paprika, cinnamon, and cayenne. This Macedonian-inspired classic delivers juicy meat, crispy skin, and deeply flavorful pan juices with minimal effort.

Why You’ll Love This Recipe

This dish is the definition of simple ingredients transformed into something extraordinary. The chicken roasts directly on a bed of onions and garlic, allowing the savory juices to mingle and create a built-in side dish full of rich flavor.

The paprika brings a gentle smokiness, the cinnamon adds subtle warmth, and the cayenne offers just enough heat to keep every bite interesting. It’s comforting without being heavy, bold without being overpowering, and easy enough for a weeknight yet impressive enough for guests.

Best of all, it’s a one-pan meal—less cleanup, more flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 whole chicken (3 to 4 pounds), cut into serving-size pieces
2 medium yellow onions (about 1 pound), cut into wedges
4 to 6 whole garlic cloves, peeled

Directions

In a large bowl, whisk together the olive oil, kosher salt, paprika, ground cinnamon, and cayenne pepper until well combined.

Add the chicken pieces, onion wedges, and whole garlic cloves to the bowl. Toss thoroughly by hand to ensure everything is evenly coated with the marinade.

Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to develop. For deeper flavor, marinate for up to 24 hours.

Preheat your oven to 400°F (200°C).

Arrange the marinated onions and garlic in a single layer in a 9×13-inch baking dish or similar roasting pan. Place the chicken pieces skin side up on top of the onions.

Roast uncovered for 30 to 35 minutes, or until the thickest piece reaches an internal temperature of 165°F (74°C).

Switch the oven to broil and cook for 3 to 4 minutes, watching carefully, until the skin becomes golden and crisp.

Remove from the oven and serve immediately, spooning the caramelized onions and pan juices over the chicken.

Servings and timing

Servings: 4 to 6 servings

Prep time: 15 minutes
Marinating time: 1 hour (up to 24 hours optional)
Cook time: 35 to 40 minutes
Total time: Approximately 1 hour 50 minutes (including 1 hour marinating)

Calories per serving: Approximately 530 kcal

Variations

Use bone-in chicken thighs only if you prefer darker meat with extra juiciness.

Substitute Aleppo pepper for cayenne for a milder, fruitier heat.

Add sliced bell peppers to the onion base for extra sweetness and color.

Include small potato wedges in the pan for a complete one-pan dinner.

For a deeper smoky note, replace half the sweet paprika with smoked paprika.

Storage/Reheating

Refrigerator: Allow the chicken to cool completely. Store in an airtight container for up to 3 days. The flavors deepen beautifully overnight.

Freezer: Freezing is not recommended, as the onions may become watery and the chicken skin will lose its crisp texture.

Reheating: Preheat the oven to 425°F (220°C). Place the chicken on a rack set over a baking sheet to help the skin crisp. Heat for 10 to 15 minutes, or until warmed through and the internal temperature reaches 165°F (74°C). Broil briefly if needed to restore crispness. Warm the onions separately in a small dish with a splash of broth.

FAQs

Can I use boneless, skinless chicken instead?

Yes, but reduce the cooking time to about 20 to 25 minutes and check for doneness early. Keep in mind you’ll lose some flavor from the bones and skin.

Is this dish very spicy?

No, it’s gently warming. The cayenne provides mild heat, but it’s not overpowering. You can reduce or omit it if preferred.

What type of paprika should I use?

Sweet paprika is recommended. Smoked paprika will add a stronger smoky flavor, while hot paprika will increase the heat.

Can I marinate the chicken overnight?

Yes. Because the marinade contains no acid, it acts similarly to a dry brine and enhances flavor without affecting texture.

What if I don’t have a 9×13-inch pan?

Any roasting pan, large oven-safe skillet, or clay baker will work as long as the chicken fits in a single layer.

Why place the chicken on top of the onions?

The onions act as a natural roasting rack, preventing sticking while absorbing flavorful drippings.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer. The thickest part should reach 165°F (74°C).

Can I add vegetables to the pan?

Yes. Potatoes, carrots, or bell peppers roast well alongside the chicken.

Why is broiling at the end important?

Broiling crisps the skin and enhances color, giving the dish its signature golden finish.

What should I serve with this?

Crusty bread to soak up the juices is ideal. A simple cucumber salad or rice pilaf pairs beautifully.

Conclusion

Macedonian Spiced Chicken is proof that a handful of pantry spices and simple ingredients can create a deeply satisfying meal. With juicy roasted chicken, sweet caramelized onions, and perfectly crisp skin, this one-pan dish delivers bold flavor with minimal effort. Whether for a busy weeknight or a relaxed family dinner, it’s a recipe you’ll return to again and again.

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