Introduction

This sheet-pan roasted red onion chicken is a flavorful, all-in-one meal that’s simple to prepare and perfect for busy weeknights. Tender chicken cooks alongside sweet, caramelized red onions and a vibrant herb-infused sauce that ties everything together.

Sheet-Pan Roasted Red Onion Chicken Recipe - Recipe Image

Ingredients

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
1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
2 tsp. paprika
1 tbsp. unsalted butter, softened
1 tsp. sweet white vinegar
Pinch of crushed red pepper flakes

Instructions

Step 1: 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.
Step 2: In a large bowl, combine the sliced onions, garlic, sage, thyme, and olive oil. Season with kosher salt and freshly ground black pepper. Toss gently to coat, separating some but not all onion layers.
Step 3: Pat the chicken dry. Season all over with paprika, 4 teaspoons 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.
Step 4: Remove the hot baking sheet from the oven. Carefully transfer the onion mixture onto the sheet, spreading it out evenly. Place the chicken on top of the onions in the center of the sheet.
Step 5: Roast the chicken and onions, rotating the pan halfway through cooking, until an instant-read thermometer inserted into the thigh reads 165°F, about 60 to 70 minutes.
Step 6: Transfer the cooked chicken to a cutting board. Put half of the onions and all the garlic into a blender. Add the softened butter, vinegar, crushed red pepper flakes, 1/4 teaspoon salt, and 2 tablespoons water. Blend until smooth.
Step 7: Break the chicken into 8 pieces. Transfer the remaining onions to a serving platter and place the chicken pieces on top. Spoon the onion sauce over the chicken and garnish with additional fresh thyme.

Tips & Variations

For extra crispy skin, pat the chicken dry thoroughly before seasoning and roasting.
Try adding other fresh herbs like rosemary or parsley for different flavor notes.
You can use chicken thighs or drumsticks if you prefer dark meat or want to skip the whole chicken.
If you don’t have a blender, finely chop the cooked onions and garlic for a rustic topping instead of a smooth sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve moistness. The onion sauce can be stored separately and reheated or served cold as a flavorful accompaniment.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, you can use assorted chicken pieces such as thighs, drumsticks, and breasts. Adjust cooking time accordingly—chicken pieces usually take less time to roast, about 40 to 50 minutes at 450°F, depending on size.

What if I don’t have fresh herbs on hand?

Dried sage and thyme can substitute in a pinch; use about one-third the amount since dried herbs are more concentrated. The fresh herbs do add brightness, so adding a fresh garnish before serving is recommended if possible.

Sheet-Pan Roasted Red Onion Chicken Recipe

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★★★★★

4.8 from 628 reviews

This Sheet-Pan Roasted Red Onion Chicken is a flavorful and easy one-pan meal featuring a whole roasted chicken layered on a bed of sweet, aromatic red onions and garlic, infused with fresh herbs and a smoky paprika seasoning. The dish is finished with a rich, tangy onion sauce made by blending roasted onions with butter, vinegar, and red pepper flakes, making it a perfect comforting dinner with minimal cleanup.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 60 to 70 minutes
Total Time: 75 to 85 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

For the 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

For the Chicken

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, divided

For the Onion Sauce

1 tbsp. unsalted butter, softened
1 tsp. sweet white vinegar
Pinch of crushed red pepper flakes
2 Tbsp. water
1/4 tsp. kosher salt

Instructions

Preheat the Oven and Baking Sheet: Arrange a rack in the center of the oven with no rack above it and preheat the oven to 450°F. Place a baking sheet on the rack to preheat as well.
Prepare the 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 the mixture generously with kosher salt and freshly ground black pepper, then toss gently to coat while separating some onion layers without fully detaching them.
Season the Chicken: Pat the whole chicken dry with paper towels. Season it 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 the wing tips underneath to promote even cooking.
Arrange on the Baking Sheet: Carefully remove the hot baking sheet from the oven. Transfer the onion mixture to the sheet and spread it into an even layer. Place the chicken on top of the onions in the center of the baking sheet.
Roast: Roast the chicken and onions in the oven, rotating the pan halfway through cooking, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. This should take about 60 to 70 minutes.
Make the Onion Sauce: Transfer the cooked chicken to a cutting board to rest. Transfer half of the roasted onions and all the roasted garlic to a blender. Add softened unsalted butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon kosher salt, and 2 tablespoons water. Blend until smooth and creamy.
Serve: Break down the chicken into 8 pieces. Transfer the remaining roasted onions to a serving platter, then place the chicken pieces on top. Spoon the blended onion sauce generously over the chicken, and garnish with additional fresh thyme before serving.

Notes

Tying the chicken legs together is optional but helps the chicken to cook evenly.
Using a meat thermometer ensures the chicken is safely cooked without drying out.
Roasted garlic adds a rich, mellow flavor to the blended onion sauce.
For easier carving, allow the chicken to rest for 10 minutes after roasting.
This recipe can be adapted to chicken pieces if preferred; adjust cooking time accordingly.

Keywords: Roasted chicken, sheet-pan dinner, red onion chicken, one-pan meal, easy chicken recipe, herb roasted chicken