Sheet-Pan Roasted Red Onion Chicken Recipe
This Sheet-Pan Roasted Red Onion Chicken is a flavorful and easy one-pan meal featuring juicy roasted chicken with sweet red onions, garlic, and fresh herbs, finished with a smooth, savory onion sauce. Perfect for a hearty dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
- 2 tsp. paprika
- 4 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, plus more for seasoning
- 1 tbsp. unsalted butter, softened
- 1 tsp. sweet white vinegar
- Pinch of crushed red pepper flakes
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
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat Oven and Baking Sheet: Arrange a rack in the center of your 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 to ensure it is hot when adding the chicken and vegetables.
- Prepare Onion Mixture: 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 carefully to coat, making sure to separate some layers of the onions but not all to maintain texture.
- Season the Chicken: Pat the whole chicken thoroughly dry 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. Optionally, tie the legs together with kitchen twine and tuck the wing tips underneath to promote even cooking.
- Assemble on Hot Baking Sheet: Carefully remove the preheated baking sheet from the oven. Transfer the onion and herb mixture onto the sheet, spreading it evenly in a layer. Place the seasoned chicken on top of the onions, centering it on the sheet.
- Roast Chicken and Onions: Roast in the preheated 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 reads 165°F (74°C).
- Make Onion Sauce: Transfer the roasted chicken to a cutting board to rest. Using a spatula, transfer half of the roasted onions and all the garlic cloves into a blender. Add softened unsalted butter, sweet white vinegar, a pinch of crushed red pepper flakes, 1/4 teaspoon kosher salt, and 2 tablespoons water. Blend until smooth to create a flavorful onion sauce.
- Serve: Break down the rested chicken into 8 pieces. Arrange the remaining roasted onions on a serving platter and place the chicken pieces on top. Spoon the blended onion sauce generously over the chicken and onions. Garnish with additional fresh thyme before serving.
Notes
- Tying the chicken legs and tucking wing tips is optional but helps in even cooking and a neater presentation.
- You can use chicken pieces instead of a whole chicken if preferred; adjust cooking time accordingly.
- Make sure the baking sheet is preheated for a crispier skin on the chicken.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
- This dish pairs beautifully with roasted potatoes or a fresh green salad.
Keywords: sheet-pan chicken, roasted chicken, red onion chicken, one-pan meal, herb roasted chicken
