Description

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)

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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.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 6g
Sodium: 820mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 48g
Cholesterol: 165mg