Few dishes are as simple to make as this one—juicy roast chicken with a caramelized onion relish made right in the roasting pan. The wonderful flavor is reminiscent of French onion soup. Serve with good crusty bread. Like this recipe? Check out this collection of more easy 5-ingredient dinners.
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The chicken really was so tender and clear-cut separately as I took it out, and I will use a mover again. It did appear mindless though to microwave and then deep-fry the vegetables when I had the oven on all that time. It took ages (separately from the oven time) to make this when I had supposed it would be fast, what with all the additional work with the vegetables. Also, the gravy was actually thin, so I won't use that part of the technique again. But on the whole, nice knowledge with the chicken soup to taste the chicken. I full my chicken with basil and an onion, which I then cast-off at the end
made as directed. was very flavorful but the onions did not carmelize due the moisture from the chicken. Way too much liquid from the bird....which I actually left to drain in a colander for several hours. The onions still tasted great but did not look great. Next time might make onions separately.
Carmelized onions were wonderful, but chicken was undercooked on the bottom. I used a large chicken and had to extend the cooking time to about 75 minutes. Breast was slightly dry and thighs were still bright red at joints. Top skin was nice and crispy, but bottom skin was rubbery and very unappealing. Next time will try chicken in a rack above the onions. I continued to roast onions while chicken was resting and they were divine. I used a roasting pan and onions were cooked perfectly.
This is one of the best and easiest roast chicken recipes I've ever made. The onions were superb and the chicken was moist and flavorful with crispy skin.
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