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.
Made this many times since the first time I read it! ALWAYS moist and flavorful. The onions become a type of ‘jammy’ side dish to add flavor, but it’s really all about the chicken. Family is all in on this one!
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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.