Sheet-Pan Roasted Red Onion Chicken
why make this recipe
Sheet-Pan Roasted Red Onion Chicken is a simple and delicious dish. It combines tender chicken with sweet, caramelized red onions, creating a wonderful flavor. This recipe is perfect for busy weeknights because it requires minimal prep time and uses just one pan. You can enjoy a hearty meal without a lot of fuss. Plus, the cleanup is easy!
how to make Sheet-Pan Roasted Red Onion Chicken
Ingredients:
- 4 medium red onions, sliced into 3/4 inch 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
- Freshly ground black pepper
- 1 whole chicken, 3 1/2 to 4 lb., or 8 assorted chicken pieces
- 2 tsp. paprika
- 1 Tbsp. unsalted butter, softened
- 1 tsp. sweet white vinegar
- Pinch of crushed red pepper flakes
Directions:
- Arrange a rack in the center of the oven with no rack above it. Preheat to 450 degrees. Place a baking sheet on the rack to preheat.
- In a large bowl, combine onions, garlic, sage, thyme, and olive oil. Season with salt and black pepper. Toss everything until coated, separating some of the onion layers.
- Pat the chicken dry and season it all over with paprika, 4 teaspoons of salt, and 1 teaspoon of black pepper. Place the chicken breast side up. You may tie the legs together with kitchen twine and tuck the wing tips underneath.
- Remove the hot baking sheet from the oven. Carefully transfer the onion mixture onto the sheet and arrange it in an even layer. Place the chicken on top of the onions in the center.
- Roast the chicken and onions, rotating the pan halfway through, until the internal temperature of the chicken thigh reaches 165 degrees. This will take about 60 to 70 minutes.
- Once cooked, transfer the chicken to a cutting board. Move half of the onions and all of the garlic to a blender. Add the butter, vinegar, red pepper flakes, 1/4 teaspoon of salt, and 2 tablespoons of water. Blend until the mixture is smooth.
- Break the chicken down into 8 pieces. Transfer the remaining onions to a platter, and place the chicken pieces on top. Spoon the onion sauce over the chicken and top with extra thyme.
how to serve Sheet-Pan Roasted Red Onion Chicken
Serve the Sheet-Pan Roasted Red Onion Chicken warm on a large platter. You can dish out the chicken pieces along with the sweet red onions and drizzle the smooth onion sauce over the top. This dish pairs well with rice, mashed potatoes, or a fresh garden salad.
how to store Sheet-Pan Roasted Red Onion Chicken
To store leftovers, let the chicken cool completely, then place it in an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the chicken and onions in a sealed container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave.
tips to make Sheet-Pan Roasted Red Onion Chicken
- Ensure that all the vegetables are cut evenly for uniform cooking.
- Feel free to add other vegetables such as carrots or potatoes to the pan for a complete meal.
- Adjust the seasoning to your taste; you can add more herbs or spices if desired.
variation
You can use different types of onions or chicken pieces, such as thighs or drumsticks. Additionally, consider adding your favorite vegetables like bell peppers or zucchini for extra flavor and nutrition.
FAQs
Can I use other types of chicken?
Yes, you can use any cut of chicken, like thighs, drumsticks, or even a split chicken. Make sure the cooking time adjusts based on the size and cut.
What can I serve with this dish?
This chicken dish goes well with rice, couscous, or a simple green salad. You can also serve it with bread to soak up the delicious onion sauce.
How do I check if the chicken is cooked properly?
Use an instant-read thermometer to check the internal temperature of the chicken. It should reach 165 degrees in the thickest part of the thigh for safe consumption.