A new twist on traditional roast chicken
Prep Time:
15 minutes
Cook Time:
1 hour, 55 minutes
Servings:
Ingredients
  • 3 onions, sliced
  • 2 chickens (3 pounds each), cut up
  • pepper and paprika, to taste
  • 1 1/2 cups szechuan-style duck sauce
  • 1 can (19 ounces) pineapple chunks, drained (reserve the liquid)
Directions
  1. Step 1: Preheat oven to 400 F.
  2. Step 2: Spray a large roasting pan with nonstick cooking spray. In the bottom of the pan, place 3 sliced onions. Remove and discard fat from 2 cut up (3-pound) chickens, but do not remove the skin. Place chicken pieces on top of onions. Sprinkle lightly with pepper and paprika to taste.
  3. Step 3: Pour 1 1/2 cups Szechuan-style duck sauce and 1 can (19 ounces) drained pineapple chunks over the chicken, along with half of the reserved liquid from the can.
  4. Step 4: Cover and bake for 30 minutes. Reduce heat to 350 F and bake 1 hour longer, basting occasionally.
  5. Step 5: Remove from oven and allow to cool. When cool, refrigerate for several hours or overnight.
  6. Step 6: Discard chicken skin and congealed fat from the pan juices. Reheat, covered, at 350 F for 25 minutes. This dish reheats and freezes well.