Onion Roasted Chicken
Elevate your weeknight dinner game with this irresistible Onion Roasted Chicken recipe, a flavorful and juicy centerpiece that's sure to impress. This dish features a whole chicken seasoned to perfection with a blend of olive oil, butter, paprika, thyme, and garlic, all roasted atop a bed of caramelized yellow onions. As the chicken cooks, the onions soak up the savory juices, creating a melt-in-your-mouth accompaniment that's bursting with flavor. A touch of chicken broth keeps everything tender and aromatic, while occasional basting ensures golden-brown, crispy skin. Perfectly roasted and rested, this dish is garnished with fresh parsley for a bright, herbal finish. With just 20 minutes of prep and easy-to-follow steps, this classic roasted chicken is the ultimate comfort food for family gatherings or cozy dinners at home.
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Recipe Information
Ingredients
- 1 piece (about 4-5 pounds) Whole chicken
- 3 large Yellow onions
- 6 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Peel and slice the onions into thick rings and place them in an even layer at the bottom of a roasting pan.
Peel and roughly crush the garlic cloves and distribute them among the onions.
Pat the whole chicken dry with paper towels and place it on top of the onion bed, breast side up.
In a small bowl, combine olive oil, butter (softened), paprika, thyme, 2 teaspoons of salt, and black pepper to form a paste.
Gently loosen the skin over the chicken breast with your fingers, being careful not to tear it. Rub half of the prepared paste under the skin and the other half over the skin, ensuring an even coating.
Tuck the chicken wings under the bird and tie the legs together with kitchen twine for even cooking.
Pour the chicken broth into the roasting pan around the onions and garlic.
Roast the chicken in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C). Continue roasting for another 70 minutes, basting the chicken with pan juices every 20 minutes.
Check the internal temperature of the chicken using a meat thermometer. It should read 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
Once fully cooked, remove the chicken from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes before carving.
Transfer the roasted onions and garlic onto a serving platter along with the carved chicken. Garnish with fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 6774 mg | 295% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 20.2 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1442 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
