If you’re looking for a weeknight dinner that’s both easy and mouth-wateringly delicious, you’re going to love this Sheet Pan Red Onion Chicken Recipe. It’s one of those meals that feels special but takes almost no hands-on time, thanks to roasting everything together on one pan. I promise, once you try it, this will become your go-to for cozy dinners that impress without any fuss.

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Why You’ll Love This Recipe

One-Pan Wonder: Everything roasts together, making cleanup super easy and saving you precious time.
Deep, Rustic Flavors: Roasting red onions with the chicken brings out their sweetness and earthy depth, making each bite unforgettable.
Versatile Meal: You can use a whole chicken or parts, plus it pairs well with so many side dishes or salads.
Perfectly Juicy Chicken: The technique guarantees crispy skin and tender meat every single time.

A metal baking tray filled with eight pieces of cooked chicken, ranging in color from golden brown to darker brown with crisp skin, arranged across the tray. Between the chicken pieces are dark purple roasted onion wedges, some slightly charred with caramelized edges, all sitting in a layer of golden cooking juices and small bits of herbs sprinkled sparsely over the top. The surface under the tray is white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Red Onion Chicken, easy sheet pan dinner, roasted chicken with red onions, weeknight chicken recipe, simple chicken supper

Ingredients You’ll Need

This recipe balances the robust aroma of fresh herbs with the sweetness of red onions and a touch of heat, all while cooking a juicy chicken to perfection. When shopping, look for fresh herbs and a good-quality chicken to make all the difference.

Flat lay of a whole raw chicken with pale skin, four medium red onions sliced into thick wedges arranged neatly, four whole uncracked garlic cloves with smooth white skins, a few sprigs of fresh sage with bright green leaves, a few sprigs of fresh thyme with delicate green leaves, a small white ceramic bowl of golden extra-virgin olive oil, a small white bowl of coarse kosher salt, a small white bowl of freshly ground black pepper, a small white bowl containing bright red paprika powder, a small white bowl holding soft unsalted butter, a small white bowl with clear sweet white vinegar, and a pinch of crushed red pepper flakes spread in a tiny white bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Sheet Pan Red Onion Chicken, easy sheet pan dinner, roasted chicken with red onions, weeknight chicken recipe, simple chicken supper

Red onions: I like using medium-sized ones for nice thick wedges that hold up well during roasting.
Garlic cloves: Whole cloves roast beautifully and mellow out, adding subtle flavor without overpowering.
Fresh sage and thyme: Fresh herbs provide a fragrant earthiness; dried can work but fresh really shines here.
Extra-virgin olive oil: Use good-quality oil to help everything brown and add richness.
Kosher salt and black pepper: The basics, but key for seasoning thoroughly.
Chicken (whole or pieces): Whole bird yields juicy results; pieces cook faster but either works.
Paprika: Gives a subtle smoky color and flavor—don’t skip it!
Unsalted butter: Adds creaminess to the sauce that finishes the dish.
Sweet white vinegar: Just a splash brightens the sauce with a gentle tang.
Crushed red pepper flakes: For a little kick that balances sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I often tweak this Sheet Pan Red Onion Chicken Recipe depending on what’s in my pantry or the season. Feel free to make it your own — experimenting keeps meals exciting!

Spice it up: I sometimes add a pinch of smoked paprika or cayenne for extra warmth—my family loves that little extra kick.
Veggie additions: Toss in some baby potatoes or carrots around the edges for a one-pan meal that’s even heartier.
Herb swaps: If you don’t have sage or thyme, rosemary or oregano work beautifully too.
Bone-in pieces: Using chicken thighs and drumsticks makes for quicker cooking and plenty of crispy skin, especially on busy nights.

How to Make Sheet Pan Red Onion Chicken Recipe

Step 1: Get Your Oven Hot and Ready

Preheat your oven to 450°F (230°C) and place a baking sheet on the center rack to heat up while you prep your ingredients. I promise this extra step helps achieve a beautifully crisped chicken skin while roasting the onions underneath. No soggy chicken here!

Step 2: Season Your Onion and Herb Mix

In a large bowl, toss red onion wedges with garlic cloves, chopped fresh sage and thyme, a drizzle of extra virgin olive oil, and a good pinch of kosher salt and freshly ground black pepper. I like to gently separate some onion layers to let the flavors seep in better without turning them into mush. This combination gives your chicken a fragrant, slightly sweet base.

Step 3: Prep Your Chicken for Roasting

Pat the chicken dry with paper towels (this is key for crispy skin!). Then season it generously all over with paprika, kosher salt, and black pepper. For whole chickens, I like to tie the legs with kitchen twine and tuck the wing tips under so it roasts evenly. The paprika not only adds flavor but also that irresistibly beautiful golden color.

Step 4: Arrange Onions and Chicken on Hot Pan

Carefully take your baking sheet out of the oven. Spread the coated onions and garlic in an even layer on the hot sheet, then place the chicken breast-side up right on top, nestling it gently in the onion bed. That heat jump-starts the cooking and helps the chicken skin crisp up.

Step 5: Roast Until Juicy and Tender

Pop the pan into the oven and roast the chicken for about 60 to 70 minutes, turning the pan halfway through for even cooking. The key here is to rely on an instant-read thermometer – the thigh should reach 165°F (74°C). This ensures your chicken is juicy and safe without overcooking.

Step 6: Blend the Flavorful Onion Sauce

Once the chicken is done, transfer it to a cutting board to rest. Scoop half the roasted onions and all the garlic into a blender, then add softened butter, sweet white vinegar, a pinch of crushed red pepper flakes, a small amount of salt, and 2 tablespoons of water. Blend until smooth — this sauce is the magic that ties everything together with a creamy, tangy punch.

Step 7: Serve and Enjoy

Break your rested chicken into pieces, arrange the remaining onions on a platter, and top with the chicken. Spoon your silky onion sauce generously over everything, finishing with a sprinkle of fresh thyme. I love this part because it’s bright and herbal, and the sauce keeps every bite luscious.

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Pro Tips for Making Sheet Pan Red Onion Chicken Recipe

Don’t Skip Preheating That Pan: A hot sheet pan crisps the chicken skin fast and seals in juices.
Use Fresh Herbs: They brighten the dish and avoid the dullness dried herbs sometimes bring.
Rest the Chicken: Letting it rest keeps juices locked in and makes slicing easier.
Check Temperature Not Time: Ovens vary, so use a thermometer to avoid dry chicken or undercooked pieces.

How to Serve Sheet Pan Red Onion Chicken Recipe

A white plate holds two pieces of cooked chicken, one drumstick on the left and a larger piece on the right, both topped with a light brown sauce and small green herb leaves. Around the chicken are several wedges of roasted red onion, showing deep purple and brown charred edges. A silver fork rests on the right side of the plate against the chicken piece. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Red Onion Chicken, easy sheet pan dinner, roasted chicken with red onions, weeknight chicken recipe, simple chicken supper

Garnishes

I like to keep it simple with a few sprigs of fresh thyme or a sprinkle of chopped parsley—just something green to contrast the deep roasted colors and brighten the plate. A little lemon zest can also add a lovely zing if you want to mix it up.

Side Dishes

This Sheet Pan Red Onion Chicken Recipe pairs perfectly with creamy mashed potatoes, a crisp green salad, or even some crusty bread to mop up that luscious onion sauce. On busy nights, I sometimes roast a batch of asparagus alongside; it cooks quickly and adds freshness.

Creative Ways to Present

For a special dinner, I’ve served this chicken family-style right on the pan, letting everyone dig in with warm pita or naan bread. Another favorite: plating it over creamy polenta or buttery couscous to soak up every bit of that sauce. Trust me, it’s a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After the meal, I let leftovers cool to room temperature, then transfer everything to an airtight container. Stored in the fridge, the chicken and onion sauce keep well for up to 3 days. I find the flavors even deepen overnight, making for fantastic next-day lunches.

Freezing

I’ve frozen this dish successfully by portioning the chicken and onions separately, then thawing in the fridge overnight before reheating. The sauce blends back beautifully after freezing, so no need to worry about texture loss.

Reheating

To reheat, I prefer warming the chicken and onions gently in a 350°F oven for 15-20 minutes to recapture some crispiness. Microwave works in a pinch, but you might lose that lovely roasted texture. Add a splash of water or extra butter to loosen the sauce if it seems thick.

FAQs

Can I use chicken thighs instead of a whole chicken for this Sheet Pan Red Onion Chicken Recipe?

Absolutely! Chicken thighs or drumsticks work great and usually roast faster. Just watch the cooking time since pieces cook quicker than a whole bird. The flavors from the onions and herbs remain just as delicious.
What if I don’t have fresh sage or thyme?

You can substitute dried herbs, using about one-third the amount as fresh since dried herbs are more concentrated. Alternatively, rosemary or oregano also pair nicely with roasted chicken and red onions.
How do I know when the chicken is perfectly cooked?

Use an instant-read thermometer inserted into the thickest part of the thigh—it should register 165°F (74°C). This is the safest and most foolproof way to ensure juicy and fully cooked chicken every time.
Can I prepare this recipe ahead of time?

You can prep the onions and season the chicken a few hours ahead, then keep everything covered in the fridge until ready to roast. Just bring the chicken to room temperature before roasting for even cooking.

Final Thoughts

I absolutely love how this Sheet Pan Red Onion Chicken Recipe comes together with minimal effort yet delivers big on flavor and comfort. It’s one of those dishes I happily share with friends and always feel proud to serve. If you try it, you’ll see that the perfect balance of sweet roasted onions, fragrant herbs, and crisp, juicy chicken is pure magic. So grab a pan, a fresh chicken, and your favorite herbs — I can’t wait for you to make this and love it as much as I do!