When Life Gives You Chickens
Lemon Herb Roasted Chicken with Caramelized Onion Slivers
1 hour 20 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Channel your inner French bistro chef and learn how lemon’s acidity and slow-cooked onions transform plain roast chicken into something très magnifique. We’re going to unlock the secrets of deeply caramelized onions, and you’ll discover why lemons and herbs are basically the chicken’s best frenemy.
Equipment needed
- Oven-safe skillet or Dutch oven
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Pat the chicken pieces dry with paper towels and season all over with salt and pepper.
- 02In a large oven-safe skillet or Dutch oven over medium-low heat, add 2 tbsp olive oil. Add the sliced onions and 1 tsp sugar; cook, stirring frequently, for 20-25 minutes until deeply golden and soft.
- 03Push onions to the sides of the pan and increase heat to medium-high. Add the remaining 1 tbsp olive oil. Place chicken pieces skin-side down and brown for 4-5 minutes per batch, working in batches if needed.
- 04Flip chicken skin-side up. Scatter garlic, thyme, and rosemary around the pan. Nestle the onions around and under the chicken.
- 05Pour in the lemon juice and zest, along with the chicken broth. Dot the top of the chicken with the butter.
- 06Transfer the skillet to the oven and roast, uncovered, for 30-35 minutes until the chicken is cooked through and the skin is deeply golden.
- 07Rest the chicken for 10 minutes before serving. Spoon caramelized onions and pan juices over the top. Garnish with extra lemon wedges if desired.
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