Winner, Winner, Ginger Dinner

Roast Chicken with Ginger-Garlic Rub and Caramelized Onion

1 hour 30 minutes
Serves 4
DinnerFrench
Herb's take

Classic European roast chicken gets a zippy upgrade with a bold ginger-garlic paste and sweet caramelized onions. You’ll master the art of flavor-packed rubs and the science of even roasting, crispy skin included.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 425°F (220°C) and position a rack in the lower third.
  2. 02
    In a small bowl, mix together 2 tablespoons olive oil, the minced garlic, ginger, softened butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to form a paste.
  3. 03
    Pat the chicken dry with paper towels. Carefully loosen the skin over the breast and thighs, then rub half of the paste under the skin. Rub the remaining paste all over the outside of the chicken.
  4. 04
    Stuff the chicken cavity with both lemon halves and the thyme sprigs.
  5. 05
    Truss the legs with kitchen twine and tuck the wing tips under the body.
  6. 06
    In a large ovenproof skillet or roasting pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until deeply golden and caramelized, about 15 minutes.
  7. 07
    Remove the pan from heat and push the onions into an even layer. Place the prepared chicken on top, breast side up.
  8. 08
    Pour the chicken broth into the pan around (not over) the chicken.
  9. 09
    Roast the chicken in the oven for 15 minutes, then reduce the heat to 375°F (190°C) and continue roasting for 55–65 minutes, or until a thermometer in the thickest part of the thigh registers 165°F.
  10. 10
    Baste the chicken with pan juices halfway through cooking.
  11. 11
    Let the chicken rest on a cutting board for at least 15 minutes before carving.
  12. 12
    Skim excess fat from the pan, then spoon caramelized onions and pan juices over the carved chicken to serve. Season with additional salt and pepper if needed.

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