Back to Chicken with Onions and Garlic All Reviews for Chicken with Onions and Garlic - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chicken with Onions and Garlic Credit: Beatriz DaCosta Recipe Summary prep: 10 mins total: 60 mins Servings: 4

Ingredients Ingredient Checklist 1 whole roaster chicken (about 4 pounds), cut into 8 pieces 1 tablespoon unsalted butter, softened 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 2 onions, quartered lengthwise 10 garlic cloves, peeled 6 sprigs thyme, plus more for garnish

Cook’s Notes For crispier skin, panfry the chicken before roasting it.

Gallery Chicken with Onions and Garlic Credit: Beatriz DaCosta

Recipe Summary prep: 10 mins total: 60 mins Servings: 4

Chicken with Onions and Garlic      Credit: Beatriz DaCosta

Chicken with Onions and Garlic

Credit: Beatriz DaCosta

Chicken with Onions and Garlic

Recipe Summary prep: 10 mins total: 60 mins Servings: 4

Recipe Summary

prep: 10 mins total: 60 mins

Servings: 4

prep: 10 mins

total: 60 mins

prep:

10 mins

total:

60 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 whole roaster chicken (about 4 pounds), cut into 8 pieces 1 tablespoon unsalted butter, softened 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 2 onions, quartered lengthwise 10 garlic cloves, peeled 6 sprigs thyme, plus more for garnish

Directions

Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.

Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.

Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.

Cook’s Notes For crispier skin, panfry the chicken before roasting it.

Cook’s Notes

For crispier skin, panfry the chicken before roasting it.

Reviews (3)

 Add Rating & Review     34 Ratings   5 star values:        5    4 star values:        3    3 star values:        17    2 star values:        7    1 star values:        2

Reviews (3)

Add Rating & Review     34 Ratings   5 star values:        5    4 star values:        3    3 star values:        17    2 star values:        7    1 star values:        2

Add Rating & Review

34 Ratings 5 star values: 5 4 star values: 3 3 star values: 17 2 star values: 7 1 star values: 2

34 Ratings 5 star values: 5 4 star values: 3 3 star values: 17 2 star values: 7 1 star values: 2

34 Ratings 5 star values: 5 4 star values: 3 3 star values: 17 2 star values: 7 1 star values: 2

  • 5 star values: 5 4 star values: 3 3 star values: 17 2 star values: 7 1 star values: 2

    Martha Stewart Member     Rating: Unrated       09/21/2013   Really good  

Martha Stewart Member     Rating: 5 stars       05/06/2013   I know I already reviewed this but cooked again last night and loved it just as much. Don't deny yourself this dish. My favorite part of this recipe is the whisked up gravy it makes from the natural juices which takes the flavor over the top.  

Martha Stewart Member     Rating: 5 stars       04/21/2013   This is very good and easy. Recommend frying or searing before cooking in a little olive oil. Melt the butter and brush the chicken with it on both sides. After it is done instead of throwing away the solid pieces I whisked some of them in with the garlic and other juices at the end for more flavor and texture. This is a very easy dish to make and has great flavor

    Martha Stewart Member

    Rating: Unrated 09/21/2013

Really good

Rating: Unrated

Rating: 5 stars 05/06/2013

I know I already reviewed this but cooked again last night and loved it just as much. Don’t deny yourself this dish. My favorite part of this recipe is the whisked up gravy it makes from the natural juices which takes the flavor over the top.

Rating: 5 stars

Rating: 5 stars 04/21/2013

This is very good and easy. Recommend frying or searing before cooking in a little olive oil. Melt the butter and brush the chicken with it on both sides. After it is done instead of throwing away the solid pieces I whisked some of them in with the garlic and other juices at the end for more flavor and texture. This is a very easy dish to make and has great flavor

All Reviews for Chicken with Onions and Garlic

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken with Onions and Garlic

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest