Sheet-Pan Roasted Red Onion Chicken Recipe
A flavorful sheet-pan roasted chicken dish featuring tender chicken roasted atop a bed of red onions and garlic, infused with fresh sage and thyme. Finished with a creamy, tangy onion sauce, this recipe delivers a simple yet elegant meal perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Vegetables & Herbs
- 4 medium red onions, sliced into 3/4“-thick wedges
- 4 cloves garlic, peeled
- 1 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh thyme, plus more for serving
Chicken
- 1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
Seasonings & Oils
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tsp. paprika
- 1 tbsp. unsalted butter, softened
- 1 tsp. sweet white vinegar
- Pinch of crushed red pepper flakes
Instructions
- Preheat Oven and Prepare Baking Sheet: Arrange a rack in the center of the oven with no rack above it and preheat to 450°F. Place a baking sheet on the rack to preheat alongside the oven.
- Mix Onion and Herb Mixture: In a large bowl, combine the sliced red onions, peeled garlic cloves, chopped fresh sage, chopped fresh thyme, and extra-virgin olive oil. Season with kosher salt and freshly ground black pepper. Toss gently to coat the onions and herbs evenly, separating some but not all onion layers.
- Prepare the Chicken: Pat the whole chicken dry with paper towels. Season all over with paprika, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Arrange the chicken breast-side up and optionally tie the legs together with kitchen twine and tuck wing tips underneath for even cooking.
- Assemble on Preheated Baking Sheet: Carefully remove the hot baking sheet from the oven. Transfer the onion mixture onto the sheet in an even layer. Place the chicken on top of the onions, centered on the sheet.
- Roast Chicken and Onions: Roast in the oven for 60 to 70 minutes, rotating the pan halfway through cooking. Cook until an instant-read thermometer inserted into the chicken thigh reads 165°F, ensuring the chicken is fully cooked.
- Make the Onion Sauce: Transfer the chicken to a cutting board. Take half of the roasted onions and all roasted garlic and transfer to a blender. Add the softened butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon salt, and 2 tablespoons water. Blend until smooth and creamy.
- Serve: Break down the chicken into 8 pieces. Transfer the remaining onions to a serving platter, arrange the chicken pieces on top, and spoon the creamy onion sauce over the chicken. Garnish with additional fresh thyme for a burst of color and flavor.
Notes
- Tying the chicken legs and tucking the wings helps promote even cooking and a neater appearance but is optional.
- You can use either a whole chicken or a mix of chicken pieces depending on your preference.
- Use a meat thermometer to check doneness for perfectly cooked chicken every time.
- For extra crisp skin, let the chicken rest uncovered in the fridge for an hour before roasting.
- The blended onion sauce adds richness and a subtle tang; adjust crushed red pepper flakes according to spice preference.
Keywords: sheet-pan chicken, roasted chicken, red onion chicken, easy chicken dinner, one-pan meal, roasted garlic sauce
