Sheet-Pan Roasted Red Onion Chicken Recipe
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.
- 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
