Roasted Garlic Chicken with Caramelized Onions
Elevate your weeknight dinner with this irresistible Roasted Garlic Chicken with Caramelized Onions recipe—a savory masterpiece that brings bold flavors and hearty comfort to your table. Succulent, golden-brown bone-in chicken thighs are infused with the rich, mellow sweetness of roasted garlic and topped with perfectly caramelized onions enhanced by a touch of balsamic vinegar. The dish is seasoned with aromatic fresh rosemary and thyme, while a splash of chicken stock keeps it tender and juicy. This oven-roasted delight takes just 20 minutes of prep time and is ideal for pairing with creamy mashed potatoes or roasted veggies. Perfect for Sunday family dinners or entertaining guests, this recipe combines classic comfort food with gourmet flair, ensuring every bite is bursting with soul-soothing flavor.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 whole garlic bulbs
- 3 large yellow onions
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off both garlic bulbs, drizzle with 1 tablespoon of olive oil, and wrap each bulb in aluminum foil. Roast in the oven for 30 minutes or until soft.
While the garlic roasts, peel and thinly slice the yellow onions.
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and the butter. Once melted, add the sliced onions, 1 teaspoon of salt, and sugar. Stir occasionally and cook for 20-25 minutes, or until golden and caramelized. Remove from heat and set aside.
After the garlic has roasted, let it cool slightly. Squeeze the soft, roasted garlic cloves out of their skins and mash them into a paste.
Season the chicken thighs with 1 teaspoon of salt, black pepper, rosemary, and thyme.
Increase the oven temperature to 425°F (220°C).
In a large oven-safe skillet or roasting pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip the chicken and cook for another 2 minutes.
Spread the roasted garlic paste over the chicken thighs.
Pour the chicken stock into the skillet around the chicken (not over it), then transfer the skillet to the oven. Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
During the last 5 minutes of cooking, drizzle balsamic vinegar over the caramelized onions and stir to combine.
Remove the chicken from the oven. Top each piece with the caramelized onions before serving.
Serve hot with your choice of side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
4287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.5 g | 404% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 27.0 g | ||
| Protein | 268.2 g | 536% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 473 mg | 36% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4434 mg | 94% | |
*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.
