Description
Sheet-Pan Roasted Red Onion Chicken is a flavorful and comforting dish featuring a whole chicken roasted over a bed of seasoned red onions and garlic. The chicken is coated with paprika and herbs, then roasted at high heat until juicy and tender. A smooth onion sauce enhanced with sweet vinegar and red pepper flakes is blended and served over the carved chicken pieces for added depth and richness. This one-pan roast is perfect for easy weeknight dinners or Sunday meals.
Ingredients
Scale
Vegetables & 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 & Seasonings
- 1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
- 2 tsp. paprika
- Kosher salt
- Freshly ground black pepper
Other
- 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: 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 as well, ensuring it will be hot when you add the ingredients.
- Prepare Onion Mixture: In a large bowl, combine the sliced red onions, peeled garlic cloves, chopped sage, chopped thyme, and extra-virgin olive oil. Season this mixture generously with kosher salt and freshly ground black pepper. Toss gently until the onions are coated, separating some but not all layers for even roasting.
- Season Chicken: Pat the whole chicken dry with paper towels. Season all over with paprika, 4 teaspoons kosher salt, and 1 teaspoon black pepper. Arrange the chicken breast-side up. Optionally, tie the legs together with kitchen twine and tuck wing tips underneath to ensure even cooking.
- Arrange on Baking Sheet: Remove the hot baking sheet from the oven carefully. Transfer the onion mixture onto the sheet and spread it into an even layer. Place the seasoned chicken on top of the onions in the center of the sheet.
- Roast Chicken and Onions: Roast the chicken and onions in the oven, rotating the pan halfway through cooking to ensure even browning. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F, about 60 to 70 minutes.
- Make Onion Sauce: Transfer the cooked chicken to a cutting board to rest. Remove half of the roasted onions and all the garlic from the pan and place them into a blender. Add the softened unsalted butter, sweet white vinegar, a pinch of crushed red pepper flakes, 1/4 teaspoon salt, and 2 tablespoons of water. Blend the mixture until smooth to create a flavorful onion sauce.
- Serve: Break the rested chicken into 8 pieces. Transfer the remaining roasted onions to a serving platter and arrange the chicken pieces on top. Spoon the blended onion sauce generously over the chicken and top with additional fresh thyme for garnish.
Notes
- Using a preheated baking sheet helps to sear the chicken skin, resulting in a crispier finish.
- Tying the legs and tucking the wings is optional but helps the chicken cook more evenly and look neat for presentation.
- The blended onion sauce adds moisture and flavor, making this dish especially succulent.
- Feel free to substitute fresh herbs according to availability, but sage and thyme provide the best aroma pairing with chicken.
- Resting the chicken before slicing helps retain the juices for moist meat.
