Description
This Sheet-Pan Roasted Red Onion Chicken recipe features a whole chicken roasted atop a bed of seasoned red onions and garlic, delivering a flavorful and juicy meal. The dish is finished with a blended red onion sauce infused with butter, vinegar, and red pepper flakes, creating a rich and aromatic complement to the tender chicken pieces.
Ingredients
Scale
Vegetables & 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
Main Protein
- 1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
Seasonings & Oils
- 1 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tsp. paprika
- 1 Tbsp. unsalted butter, softened
- 1 tsp. sweet white vinegar
- Pinch of crushed red pepper flakes
Instructions
- Preheat Oven: Arrange a rack in the center of the oven with no rack above it and preheat to 450°F. Place a baking sheet on the rack to preheat.
- Prepare Onion Mixture: In a large bowl, combine the sliced red onions, peeled garlic cloves, chopped sage, chopped thyme, and extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper. Toss gently to coat the onions evenly, keeping some onion layers attached.
- Season Chicken: Pat the whole chicken dry with paper towels. Rub all over with paprika, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Place the chicken breast side up. For neat presentation, tie the legs together with kitchen twine and tuck the wing tips underneath the bird.
- Arrange on Baking Sheet: Carefully remove the preheated baking sheet from the oven. Transfer the onion mixture onto the sheet in an even layer. Place the seasoned chicken in the center on top of the onions.
- Roast Chicken and Onions: Roast the chicken and onions in the preheated oven for 60 to 70 minutes, rotating the pan halfway through cooking for even browning. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh reads 165°F.
- Make Onion Sauce: Transfer the cooked chicken to a cutting board to rest. Scoop half of the roasted onions and all of the garlic into a blender. Add softened unsalted butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon kosher salt, and 2 tablespoons water. Blend until smooth and creamy.
- Serve: Break down the rested chicken 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.
Notes
- For best results, use a whole chicken weighing between 3 1/2 to 4 pounds for even cooking.
- Tying the chicken legs and tucking wing tips helps maintain the shape and promotes even cooking but is optional.
- Rotating the pan halfway through roasting ensures uniform browning of the chicken and onions.
- The blended onion sauce can be made smoother or chunkier based on personal preference by adjusting blending time.
- Serve with roasted vegetables or a fresh salad for a complete meal.
