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Recipe

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. 

 

Ingredients

  • 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

Preparation

  • 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.

Reviews

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Reviews (10 reviews)

  • User avater
    motherslittlehelper | 11/30/2019

    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!

  • User avater
    mickeynoodle | 01/17/2019

    I’ve been an avid reader, both magazine and on line. I think the editing could use and upgrade .... many errors lately,

  • Jeanne529 | 01/17/2019

    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

  • 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

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