Roast Chicken with Green Beans and Cashews

Tonight, I made dinner from a simple and tasty recipe in this month's Gourmet. Instead of using a whole chicken, I used just chicken thighs and I substituted regular onions for sweet ones. You don't need to be very exact with the spice measurements. Everything was so easy to throw together and the chicken turned out super moist with deliciously crispy skin. Very satisfying for a weekday dinner.

Paprika Roast Chicken
Courtesy of Gourmet

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
1 sweet onion, cut into 1/2-inch wedges

Preheat oven to 500°F with rack in upper third.

Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.

Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Roasted Green Beans and Cashews
Courtesy of Gourmet

2 pounds green beans, trimmed and halved
3/4 cup salted roasted cashews (3 ounces), chopped
1/2 cup chopped shallots (about 4 medium)
2 tablespoon extra-virgin olive oil

Preheat oven to 500°F with rack in lower third.

Toss green beans with cashews, shallots, oil, and 1/2 teaspoon each of salt and pepper, then spread evenly in a large 4-sided sheet pan.

Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes. Season with salt and pepper.