Description
This Sheet-Pan Roasted Red Onion Chicken recipe offers a flavorful and easy one-pan meal featuring tender roasted chicken combined with sweet, caramelized red onions and a savory onion sauce. Perfect for a comforting dinner, it uses fresh herbs and simple ingredients to create a delicious, aromatic dish with minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
- 2 tsp. paprika
- 4 tsp. kosher salt (for chicken)
- 1 tsp. freshly ground black pepper (for chicken)
- 1 Tbsp. unsalted butter, softened
- 1 tsp. sweet white vinegar
- Pinch of crushed red pepper flakes
Vegetables and Herbs
- 4 medium red onions, sliced into 3/4“-thick wedges
- 4 cloves garlic, peeled
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. chopped fresh thyme, plus more for serving
- 1 Tbsp. extra-virgin olive oil
- Kosher salt (for onions and garlic)
- Freshly ground black pepper (for onions and garlic)
Instructions
- Preheat oven and baking sheet: Arrange a rack in the center of the oven with no rack above it and preheat the oven to 450°F (232°C). Place a baking sheet on the rack to preheat as well, ensuring it will be hot and ready for the chicken and vegetables.
- Prepare onion mixture: In a large bowl, combine sliced red onions, peeled garlic cloves, chopped fresh sage, chopped fresh thyme, and extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper. Toss the ingredients until they are well coated with the oil and seasoning, carefully separating some of the onion layers but keeping others intact to maintain texture.
- Season the chicken: Pat the whole chicken dry with paper towels. Season all over with paprika, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Position the chicken breast side up. Optionally, tie the legs together with kitchen twine and tuck the wing tips underneath to ensure even cooking.
- Arrange chicken on baking sheet: Carefully remove the hot baking sheet from the oven. Transfer the onion mixture evenly across the sheet. Then place the seasoned chicken on top, centered among the onions. This setup allows the chicken to roast while infusing the onions with rich flavor.
- Roast chicken and onions: Place the baking sheet back into the oven and roast for 60 to 70 minutes. Rotate the pan halfway through cooking for even roasting. The dish is done when an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165°F (74°C).
- Make onion sauce: Transfer the cooked chicken to a cutting board. Transfer half of the roasted onions and all of the roasted garlic to a blender. Add the softened butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon salt, and 2 tablespoons water. Blend until smooth to create a flavorful sauce.
- Serve: Break the chicken down into 8 pieces. Transfer the remaining roasted onions to a serving platter and arrange the chicken pieces on top. Spoon the blended onion sauce over the chicken and garnish with additional fresh thyme before serving.
Notes
- Tying the chicken legs and tucking wings helps ensure even cooking and a neat presentation but is optional.
- The roasting time may vary depending on your oven and the size of the chicken; always use a meat thermometer to check doneness.
- For added flavor, let the chicken rest for 5-10 minutes after roasting before cutting to retain juices.
- The onion sauce can be adjusted in thickness by adding more or less water depending on preference.
- This recipe works well with bone-in, skin-on chicken pieces if you prefer not to roast a whole bird.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 140 mg
