Roasted Chicken with Caramelized Onions
Elevate your dinner table with this succulent Roasted Chicken with Caramelized Onions, a show-stopping recipe that combines tender, perfectly roasted chicken with the rich, golden sweetness of slow-cooked onions. Infused with bright notes of lemon, earthy fresh herbs like rosemary and thyme, and a subtle glaze of honey and balsamic vinegar, this dish is packed with flavor. The caramelized onions, cooked low and slow until irresistibly sweet and golden, add a luxurious touch to the crispy-skinned chicken. The recipe is completed with a fragrant pan sauce made from garlic, chicken stock, and deglazed drippings for a full-bodied finish. Impress your guests with this hearty yet elegant dish, perfect for special gatherings or a comforting family dinner. Ready in under two hours and serving up to six, this roasted chicken masterpiece is sure to become a new favorite.
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Ingredients
- 1 3-4 lbs Whole chicken
- 4 large Yellow onions
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 large Garlic cloves
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1 medium Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken stock
- 1 teaspoon Honey
- 2 teaspoons Balsamic vinegar
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Prepare the chicken by patting it dry with paper towels and placing it on a roasting pan or oven-safe dish.
Step 3
Season the chicken generously inside and out with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 4
Cut the lemon in half and place it inside the cavity of the chicken along with 2 sprigs of fresh rosemary and 2 sprigs of thyme.
Step 5
Drizzle 2 tablespoons of olive oil over the chicken and rub it evenly over the skin.
Step 6
Peel and thinly slice the onions. Set them aside.
Step 7
Heat a large skillet over medium-low heat, then add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter.
Step 8
Add the sliced onions to the skillet along with a pinch of salt and 1 teaspoon of honey.
Step 9
Cook the onions slowly, stirring occasionally, for 20–25 minutes until they turn golden brown and caramelized. Set aside.
Step 10
In the same skillet, add the minced garlic and sauté for 1–2 minutes until fragrant.
Step 11
Deglaze the skillet by adding 2 teaspoons of balsamic vinegar, stirring to scrape up any browned bits.
Step 12
Pour the garlic and balsamic mixture into the chicken stock and stir to combine.
Step 13
Pour the chicken stock mixture into the bottom of the roasting pan, around the chicken (not over it).
Step 14
Roast the chicken in the oven for 60–75 minutes, basting every 20 minutes with the pan drippings. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Step 15
Once roasted, remove the chicken from the oven and let it rest for 10 minutes under tented foil.
Step 16
Top the chicken with the caramelized onions, spreading them evenly across the skin.
Step 17
Serve the roasted chicken alongside the pan juices as a sauce, and enjoy your meal!
Nutrition Facts
| Serving size | (2504.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1199.7 |
| Total Fat 81.4g | 0% |
| Saturated Fat 23.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 185.4mg | 0% |
| Sodium 4993.1mg | 0% |
| Total Carbohydrate 81.3g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 35.5g | |
| Protein 48.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 253.3mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1437.2mg | 0% |
Source of Calories