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    Pesach Onion Chicken


    8 chicken thighs
    2 large onions, chopped
    1 tablespoon oil
    1 tablespoon salt
    1/2 tablespoon  onion powder
    1/2 tablespoon  paprika
    1 cup water



    Directions for the Chicken Preheat oven to 300° F. Line the bottom of a roasting pan with most of the chopped onions. Lay the thighs on top of the onions and sprinkle a few pieces of chopped onions on top. In a small bowl, mix together the oil and spices. Rub the mixture on each thigh. Pour water around the chicken and cover tightly. Bake for 6 hours covered and an additional half hour uncovered.