This dish, traditionally roasted in a furna (a wood-fired oven), is one of the best dishes you can have in Macedonia. The chicken is typically roasted in a shallow, glazed clay baker and served with fresh bread.–Katerina Nitsou
TL;DR (Quick-Answer Box)
- What it is: A rustic, one-pan roast featuring tender chicken and onions blanketed in a warming, paprika-forward blend of Macedonian-inspired spices for incredible flavor.
- Why you’ll love it: A foolproof, set-it-and-forget-it meal that delivers juicy, golden-brown chicken with minimal effort. Perfect for any weeknight dinner.
- How to make it: Toss the chicken pieces and sliced onions with oil and spices, arrange in a pan, and roast until beautifully browned.
Why This Recipe Works
The charm of this chicken dish lies in its simplicity. Roasting the chicken directly on a bed of onions and garlic creates a self-basting, flavor-infusing setup. The onions release their sweet, savory juices, which mingle with the chicken drippings and that simple, yet potent, spice rub. The cinnamon adds a whisper of warmth—not sweetness, mind you—that plays beautifully against the smoky paprika and the gentle kick of cayenne. It’s a one-pan wonder that delivers incredibly juicy meat and a built-in, gloriously jammy side dish without you having to break a sweat. It just works.
Your Spiced Chicken Questions, Answered
You absolutely can, but let’s be clear about what you’ll be missing. A lot of the rich flavor in this dish comes from the bones and the fat rendering from the skin, which also creates those incredible pan juices. And, of course, you’ll be sacrificing that glorious crispy skin. If you’re set on it, I’d suggest boneless, skin-on thighs as a good compromise. If you use boneless and skinless, reduce the cooking time to 20 to 25 minutes and check for doneness, as it will cook much faster.
I’d call it “pleasantly warming” rather than “fire-breathing spicy.” The 1/4 teaspoon of cayenne pepper provides a gentle background heat that beautifully balances the smoky paprika and warm cinnamon. It’s just enough to make you notice, but it shouldn’t overwhelm most palates. No, if you’re cooking for young kids or are very sensitive to heat, you can dial down the cayenne to a pinch or omit it entirely. The dish will still be wonderfully flavorful.
Sure. Traditionally, Macedonian chicken is cooked in a clay baker, so if you have one, this is the perfect time to break it out. Otherwise, any roasting pan, large cast-iron skillet, or even a rimmed baking sheet will work just fine. The most important thing is that your pan is large enough to hold all the chicken pieces in a single layer without them being crammed together. You want the heat to circulate around each piece to ensure it roasts to a gorgeous golden brown.
Mediterranean Chicken Pro Tips
☞ Pull an All-Nighter
For a deeper flavor, marinate the chicken pieces up to 24 hours. Because there’s no acid in the marinade, which can make the chicken mushy, the marinade acts almost like a dry brine.
☞ Watch the Broiler
Keep a close eye on the chicken when broiling. It can go from crispy to burnt in no time.
What to Serve with Macedonian Chicken
This chicken has such a robust, savory character that it doesn’t need much to round it out. You’ll want something to sop up all those incredible pan juices, so a loaf of crusty, rustic bread is non-negotiable. For something green, a simple salad of cucumbers and onion with a sharp vinaigrette cuts through the richness beautifully. If you’re feeling a bit more ambitious, some fluffy rice pilaf or roasted potatoes would be fantastic alongside.
Storage & Reheating
Fridge: Cool the chicken completely. Store leftover chicken and onions in an airtight container in the refrigerator for up to 3 days. The flavors will meld and get even more complex overnight.
Freezer: I don’t recommend freezing this one. The texture of the onions can become weirdly watery and mushy when thawed. Plus, frozen cooked chicken skin won’t crisp again. It’s a food science thing.
Reheating: Heat the oven to 425°F (220°C). Arrange chicken on a rack set over a sheet pan (dry heat = crispier skin). Warm until the thickest piece hits 165°F (74°C), 10 to 15 minutes. If needed, finish under the broiler for 1 to 3 minutes, skin-side up. Warm the onions separately in a small dish with a splash of broth, then spoon around the chicken.
More Amazing Roast Chicken Recipes
French Roast Chicken ~ Poulet Rôti
1 hr 50 mins
David Leite’s Best Brined Roast Chicken
1 d 1 hr 30 mins
Spatchcock Roast Chicken
1 hr 20 mins
I totally get it. Once you find a truly fantastic way to roast a chicken, it’s tempting to just stop there. But where’s the fun in that? If you’re craving something utterly classic and ridiculously foolproof, there’s nothing better than a classic French-style poulet rôti that’s honestly magnificent. Of course, if you want to guarantee an impossibly moist bird, opt for my recipe for a brined and roasted bird that ensures juicy perfection. When a whole chicken feels like a bit much for a weeknight, I turn to these fantastically crispy and lemony roasted chicken thighs. And when I’m short on time? A spatchcocked bird that roasts in a flash gets dinner on the table in record time.
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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
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Macedonian Spiced Chicken
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon paprika, (*see note)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 (3- to 4- pound) whole chicken, cut into serving-size pieces
- 2 medium yellow onions, about 1 pound, cut into wedges
- 4 to 6 whole garlic cloves, peeled
Instructions
- In a large bowl, whisk together the 3 tablespoons extra-virgin olive oil, 2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper to make a marinade.
- To a large bowl, add the 1 (3- to 4- pound) whole chicken, 2 medium yellow onions, and 4 to 6 whole garlic cloves.
- Pour marinade into a bowl and toss by hand, making sure all of the pieces are evenly coated. Cover with plastic wrap and refrigerate for 1 hour.
- Crank the oven to 400°F (200°C).
- In a 9- by 13-inch (23- by 33-cm) baking dish or clay baker, arrange onions and garlic in a single layer. Place chicken pieces, skin side up, on top of onions. Roast, uncovered, until chicken is fully cooked and registers 165°F (74°C) on an instant-read thermometer, 30 to 35 minutes.
- Switch oven to broil and cook, watching carefully, until the chicken skin is crisped, 3 to 4 minutes. Serve immediately.
Notes
What kinds of paprika are there?
At its most basic, paprika is made from dried, sweet red peppers. The taste will depend on the flavor of the peppers used–fruity, mild, bitter, or hot. If a recipe doesn’t specify what kind to use, either use one that’s just labeled paprika or one that’s labeled sweet paprika. The two other types, smoked and hot, are just that and should be used specifically for those attributes:- Smoked paprika comes from red peppers that have been smoked over wood fires for days before being ground into a powder. It generally comes from Spain and can be called Spanish pimenton.
- Hot paprika comes from Hungary and adds a hot, peppery kick to food. You can sub sweet paprika with a touch of cayenne or Aleppo pepper, but subbing in smoked paprika isn’t recommended.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This Macedonian spiced chicken is a solid, quick chicken recipe to have in the arsenal. The smoked paprika, cinnamon, and cayenne are nicely balanced and the onions become meltingly luscious. I served it with roasted red skin potatoes and steamed broccoli, and my husband went back for seconds.
My family thoroughly enjoyed eating this Macedonian spiced chicken dish. As it’s a frenetic time in our household, I enjoyed how quickly it prepped and baked. I love how a flavorful and simple dish can feel like a savior when times are crazy. There are days (or weeks) you want the comfort of a savory meal without the extra effort. This has been one of those months. Our spring has been wet and cold, so this cozy dish was welcomed around my table.
The three spices in the marinade blended nicely with the onions and garlic and resulted in a smoky, sweet aroma that wafted and wound its way throughout our house.
We loved the tender meat mixed with the crispy skin. I only wish I had the forethought to serve a baguette alongside, so we could have mopped up the large amount of broth leftover. I’ll be saving this spice marinade for other proteins and vegetables, perhaps on a sheet pan for another quick weeknight meal. All in all, very good.
I really liked this spin on roast chicken! I was concerned the cinnamon would overpower it but it did not. Smelled great while it was in the oven. You get a little of the heat from the cayenne but it’s not overpowering. The final broil at the end is key to getting a nice color and crisp skin. Found this to be nice and juicy, flavorful, and so easy to put together.
I served this with a green bean salad and toasted baguette. It would go well with roasted salt potatoes!
