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1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika
2 onions, thinly sliced
1. Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
2. Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
3. Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 586 (65%)|
|Amt Per Serving||% DV|
|Total Fat 65.1g||87 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 28g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 297.7mg||92 %|
|Sodium 1441.1mg||50 %|
|Potassium 787.7mg||21 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 0.3g|
|Protein 74.1g||106 %|
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Calories per serving: 903
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