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French Onion Roast Chicken

Scott Phillips

Servings: 4

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. 



  • 1 4- to 5-lb. whole chicken, giblets removed, patted dry inside and out
  • Kosher salt and freshly ground black pepper
  • 2 medium yellow onions
  • 1 tsp. finely chopped fresh herbs, such as thyme, rosemary, tarragon, or parsley (optional)

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 190
  • Sodium (mg): 1650
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 60


  • Position a rack in the center of the oven and heat to 425°F.
  • Salt the chicken inside and out with about 1-1/2 Tbs. salt and 1 tsp. pepper.
  • Slice the onions in half through the root, then thinly slice crosswise. Transfer to a roasting pan, toss with 1/4 tsp. salt, and spread evenly in the pan.
  • Put the chicken, breast side up, on the onions. roast, stirring the onions halfway through, until the meaty part of the thighs registers 165°F on an instant-read thermometer, 45 to 60 minutes, depending on size. Transfer the chicken to a carving board and let rest for 10 to 15 minutes. remove the onions from the roasting pan (they will range in color from light to dark brown) and toss with the herbs, if you like. carve the chicken and serve with the onions.


Rate or Review


  • gurupriya | 08/26/2017

    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

  • momsstuffing | 05/20/2017

    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.

  • trishsd | 04/01/2017

    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.

  • User avater
    rbhartman | 02/04/2017

    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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