Description
This Sheet-Pan Roasted Red Onion Chicken is a flavorful and comforting one-pan meal featuring juicy roasted chicken atop sweet, caramelized red onions with a rich, blended onion sauce. Infused with fresh sage and thyme, paprika, and a hint of crushed red pepper flakes, this recipe delivers a beautifully roasted chicken with a savory, smooth sauce that’s perfect for a delicious weeknight dinner or casual gathering.
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
- Freshly ground black pepper
- Pinch of crushed red pepper flakes
Other Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter, softened
- 1 tsp. sweet white vinegar
- 2 Tbsp. water
Instructions
- Preheat and prepare baking surface: Arrange a rack in the center of your oven with no other rack above it, and preheat the oven to 450°F (230°C). Place a baking sheet on the rack to preheat while you prepare the ingredients.
- Toss onions with herbs and oil: In a large bowl, combine the sliced red onions, peeled garlic cloves, chopped fresh sage, chopped fresh thyme, and extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper. Toss gently to coat all ingredients, separating some, but not all, of the onion layers for even cooking.
- Prepare the chicken: Pat the chicken dry thoroughly with paper towels. Season all over with paprika, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Arrange the chicken breast side up. Tie the legs together with kitchen twine if desired and tuck the wing tips underneath for even roasting.
- Arrange chicken and onions on the hot baking sheet: Carefully remove the preheated baking sheet from the oven. Transfer the onion mixture evenly across the sheet, then place the seasoned chicken on top in the center, ensuring the onions spread out around it.
- Roast the chicken and onions: Roast in the oven for 60 to 70 minutes, rotating the pan halfway through cooking for even browning. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C).
- Prepare the blended onion sauce: Transfer the cooked chicken to a cutting board to rest. Meanwhile, take half of the roasted onions and all the garlic from the baking sheet 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 water. Blend until smooth and creamy.
- Serve: Break the rested chicken down into 8 pieces. Transfer the remaining roasted onions to a serving platter, place the chicken pieces on top, then spoon the blended onion sauce generously over the chicken. Garnish with additional fresh thyme for a fragrant finishing touch.
Notes
- For best results, use a meat thermometer to ensure the chicken is cooked perfectly and safe to eat.
- Tying the legs and tucking wings helps achieve even roasting and a better presentation but is optional.
- The blended onion sauce adds richness and moisture, pair it generously with the chicken for maximum flavor.
- If preferred, you can substitute chicken pieces for the whole chicken to reduce roasting time.
- This recipe pairs well with simple sides like roasted potatoes, steamed green beans, or a fresh garden salad.
Nutrition
- Serving Size: 1/4 recipe (approx. 1 chicken piece with onions and sauce)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 135 mg
