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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I’ve been an avid reader, both magazine and on line. I think the editing could use and upgrade .... many errors lately,
I haven't made this chicken but thought I would add some suggestions - if a large chicken you may want to spatchcock it - flatten out by cutting through the back. Also a sprinkle of sugar should help with browning the onions. Can't understand why cooking the chicken at 425 degrees a large chicken dd not cook properly. Also where does the turmeric come in? I don't see it listed in the ingredients
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
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