Description
This Sheet-Pan Roasted Red Onion Chicken is a flavorful and easy one-pan meal featuring tender roasted chicken with sweet, caramelized red onions and a vibrant spiced onion sauce. The whole chicken is seasoned with paprika and fresh herbs, roasted alongside garlic and onions, then served with a smooth, buttery onion sauce made from the roasted aromatics to elevate every bite.
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 Seasonings
- 1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
- 2 tsp. paprika
- Kosher salt (about 4 tsp. for chicken plus seasoning)
- Freshly ground black pepper (about 2 tsp. total)
- Pinch of crushed red pepper flakes
Other
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter, softened
- 1 tsp. sweet white vinegar
- 2 Tbsp. water (for blending)
Instructions
- Preheat oven and 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 as well.
- Prepare onion mixture: In a large bowl, combine the sliced red onions, peeled garlic cloves, chopped sage, thyme, and olive oil. Season generously with kosher salt and freshly ground black pepper. Toss this mixture until everything is well coated and some of the onion layers are separated to allow even roasting.
- Season the chicken: Pat the whole chicken dry with paper towels. Season it all over with paprika, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Position the chicken breast side up on a clean surface. Optionally, tie the legs together with kitchen twine and tuck the wing tips underneath the body to ensure even cooking.
- Arrange chicken and onions on the baking sheet: Carefully remove the hot baking sheet from the oven. Transfer the prepared onion and garlic mixture onto the sheet, spreading it out in an even layer. Place the chicken on top of the onions in the center of the sheet.
- Roast the chicken and onions: Roast in the preheated oven, rotating the pan halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the thigh. This should take approximately 60 to 70 minutes.
- Make the onion sauce: Transfer the roasted chicken to a cutting board to rest. Take half of the roasted onions along with all of the roasted garlic cloves and place them into a blender. Add the softened butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon kosher salt, and 2 tablespoons of water. Blend everything until smooth and creamy to create a flavorful onion sauce.
- Serve: Carve the chicken into 8 pieces. Transfer the remaining roasted onions to a serving platter and place the chicken pieces on top. Spoon the smooth onion sauce generously over the chicken and onions. Garnish with additional fresh thyme before serving.
Notes
- Tying the chicken legs and tucking wing tips helps promote even cooking and presentation but is optional.
- An instant-read thermometer is recommended to ensure the chicken is perfectly cooked to 165°F.
- The roasting onions and garlic add natural sweetness and depth to the blended sauce.
- Adjust the crushed red pepper flakes to taste if you prefer a milder or spicier sauce.
- Make sure to preheat the baking sheet to get a nice sear on the chicken skin.
- Leftover onion sauce can be refrigerated for up to 3 days and used as a flavorful condiment.
Nutrition
- Serving Size: 1/4 recipe (about 6 oz chicken + onions and sauce)
- Calories: 420
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 115mg
