How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Spice-Rubbed Chicken with Roasted Onions

This delicious dinner recipe is easy to make and something the whole family will love. It includes a savory mix of cumin, coriander, nutmeg, paprika, and garlic powder spices.

4.0 by 9 people
Rate me!
  • Makes: 6 servings
  • Prep: 20 mins
  • Roast: 2 hrs to 2 hrs 15 mins 350°F
  • Stand: 15 mins

Spice-Rubbed Chicken with Roasted Onions



  1. Preheat oven to 350 degree F. In large shallow roasting pan place half the onions in an even layer. Sprinkle with 1/4 teaspoon salt; set aside. Fold chicken neck skin onto chicken back, secure with small skewer; tie legs to tail with kitchen string. Tie wings close to body or twist wing tips up and tuck under back of the chicken.
  2. In small bowl combine sugar and remaining seasonings. Brush chicken all over with oil. Sprinkle spice mixture and rub in with fingers. Place chicken, breast side up, on onions in pan. If desired, insert meat thermometer into center of inside thigh muscle. (Thermometer should not touch bone.) Loosely cover with foil.
  3. Roast for 1 hour. Remove foil. Add remaining onions to pan. Roast, uncovered, 30 minutes; cut strings on legs and wings. Roast 30 to 45 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F in thigh). Cover with foil. Let stand 15 minutes before carving. Serve chicken with roasted onions and chard leaves. Makes 6 to 8 servings.

Nutrition Facts (Spice-Rubbed Chicken with Roasted Onions)

    Per serving:
  • 618 kcal cal.,
  • 42 g fat
  • (11 g sat. fat,
  • 9 g polyunsaturated fat,
  • 19 g monounsatured fat),
  • 191 mg chol.,
  • 438 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 49 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...