Description
This Sheet-Pan Roasted Red Onion Chicken recipe features juicy, paprika-seasoned chicken roasted atop a bed of aromatic red onions and garlic, infused with fresh sage and thyme. The dish is finished with a smooth, flavorful roasted onion sauce enhanced with butter, vinegar, and a hint of crushed red pepper flakes, making it a comforting and elegant one-pan meal perfect for family dinners.
Ingredients
Scale
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
Chicken and Seasoning
- 1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
- 2 tsp. paprika
- Kosher salt
- Freshly ground black pepper
Other Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter, softened
- 1 tsp. sweet white vinegar
- Pinch of crushed red pepper flakes
Instructions
- Preheat Oven and Prepare 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 along with the oven.
- Combine Onions and Seasonings: In a large bowl, toss together the sliced red onions, peeled garlic cloves, chopped fresh sage, chopped fresh thyme, and olive oil. Season generously with kosher salt and freshly ground black pepper, tossing until all ingredients are well coated while carefully separating some of the onion layers.
- Season the Chicken: Pat the whole chicken dry with paper towels. Season all sides thoroughly with paprika, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Arrange the chicken breast-side up. Optionally, tie the legs together with kitchen twine and tuck the wing tips underneath the bird for even cooking.
- Arrange Chicken and Onions on Baking Sheet: Remove the preheated baking sheet from the oven with care. Transfer the onion mixture evenly across the baking sheet, and then place the seasoned chicken on top of the onions in the center of the sheet.
- Roast Chicken and Onions: Roast in the oven, rotating the pan halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. This should take approximately 60 to 70 minutes. The onions will become tender and caramelized.
- Prepare the Roasted Onion Sauce: Transfer the cooked chicken to a cutting board to rest. Place half of the roasted onions and all the roasted garlic into a blender. Add the softened unsalted butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon salt, and 2 tablespoons of water. Blend the mixture until smooth and creamy.
- Serve: Break down the rested chicken into 8 pieces. Arrange the remaining roasted onions on a serving platter, place the chicken pieces on top, and spoon the blended roasted onion sauce generously over the chicken. Garnish with additional fresh thyme before serving.
Notes
- For best results, use a meat thermometer to ensure the chicken is fully cooked to 165°F internal temperature.
- Tying the chicken legs and tucking the wing tips is optional but helps the chicken cook evenly and maintain its shape.
- The roasted onion sauce can be prepared ahead and stored in the refrigerator for up to two days.
- Feel free to customize the herbs to your preference by adding rosemary or parsley.
- Serve with crusty bread or roasted vegetables to complete the meal.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 chicken leg/thigh and onion sauce)
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
