I love this recipe because it gives me a full, hearty meal with minimal effort. Everything roasts on one sheet pan, and the oven does most of the work. The sauce made from the caramelized onions, butter, vinegar, and crushed red pepper becomes the unexpected star—creamy, tangy, and full of umami. It’s an impressive dish that feels special enough for Sunday dinner but simple enough for a weeknight.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 Freshly ground black pepper 1 (3 1/2- to 4-lb.) whole chicken, 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 and preheat to 450°F. Place a baking sheet on the rack to preheat.
In a large bowl, combine the onions, garlic, sage, thyme, and olive oil. Season with salt and black pepper, then toss to coat, separating some of the onion layers.
Pat the chicken dry. Season all over with paprika, 4 teaspoons salt, and 1 teaspoon black pepper. Arrange the chicken breast-side up, tying the legs together and tucking wing tips underneath if desired.
Remove the hot baking sheet from the oven. Carefully transfer the onion mixture onto it in an even layer. Place the chicken on top of the onions in the center.
Roast, rotating the pan halfway through, until an instant-read thermometer inserted into the thigh reads 165°F, about 60 to 70 minutes.
Transfer the chicken to a cutting board. Place half of the onions and all the garlic into a blender. Add the butter, vinegar, crushed red pepper flakes, 1/4 teaspoon salt, and 2 tablespoons water. Blend until smooth to make the sauce.
Break the chicken down into 8 pieces. Transfer the remaining onions to a platter, place the chicken pieces on top, and spoon the onion sauce over everything. Top with extra thyme.
I like adding sliced fennel or shallots to the onion bed for extra sweetness. Sometimes I swap the sweet white vinegar for apple cider vinegar for a fruitier acidity. If I want a smoky flavor, I add a pinch of smoked paprika to the seasoning. For extra richness, I stir a spoonful of crème fraîche into the sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and onions in a 350°F oven until heated through. The sauce can be reheated gently on the stovetop; if it thickens, I loosen it with a splash of warm water.
FAQs
Can I use chicken pieces instead of a whole chicken?
Yes, I often use thighs and drumsticks—they roast evenly and stay juicy.
Do I need to peel the onions?
No, I keep the outer layer intact while slicing; it softens as it roasts.
Can I use dried herbs?
Yes, I use 1 teaspoon dried sage and 1 teaspoon dried thyme when fresh isn’t available.
Can I make the sauce thicker?
I reduce the water or let the blended mixture sit a bit longer—it thickens naturally.
How do I know when the chicken is done?
I rely on an instant-read thermometer showing 165°F in the thigh.
Can I add vegetables?
Yes, potatoes, carrots, or Brussels sprouts roast well under the chicken.
Do I need to preheat the baking sheet?
I do because it helps the onions start caramelizing immediately.
Can I make the sauce ahead?
Yes, I blend it earlier in the day and gently reheat it before serving.
Why are some onions blended and others served whole?
Using half gives the sauce richness while keeping some intact adds texture to the dish.
Conclusion
This Sheet-Pan Roasted Red Onion Chicken turns a simple roast chicken into a deeply flavorful, comforting meal. I love how the onions transform into both a savory base and a silky sauce, making the chicken juicy, aromatic, and irresistible. It’s a recipe I come back to often because it’s easy, reliable, and always a crowd-pleaser.
A deeply flavorful sheet-pan chicken roasted over jammy red onions, garlic, and herbs, served with a rich blended onion sauce that adds irresistible savory depth.
Ingredients
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, to taste
Freshly ground black pepper, to taste
1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
2 tsp paprika
1 Tbsp unsalted butter, softened
1 tsp sweet white vinegar
Pinch of crushed red pepper flakes
2 Tbsp water (for blending)
Instructions
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.
In a large bowl, combine the onions, garlic, sage, thyme, and olive oil. Season with salt and pepper and toss to coat, separating some onion layers.
Pat the chicken dry. Season all over with paprika, 4 teaspoons salt, and 1 teaspoon black pepper. If desired, tie the legs together and tuck the wing tips underneath.
Remove the hot baking sheet from the oven. Carefully spread the onion mixture in an even layer. Place the chicken breast-side up in the center on top of the onions.
Roast, rotating the pan halfway through, until the internal temperature in the thigh reaches 165°F, about 60–70 minutes.
Transfer the chicken to a cutting board. Place half the onions and all the garlic into a blender. Add the butter, vinegar, crushed red pepper, 1/4 teaspoon salt, and 2 tablespoons water. Blend until smooth to create the onion sauce.
Break the chicken down into 8 pieces. Transfer the remaining onions to a platter, arrange the chicken on top, and spoon the onion sauce over everything. Finish with extra thyme.
Notes
Add sliced fennel or shallots for extra sweetness.
Swap sweet white vinegar for apple cider vinegar for fruitier acidity.
A pinch of smoked paprika adds depth and smokiness.
Add crème fraîche to the sauce for extra richness.
