Roasted Onion Chicken

The sliced onions in this dish absorb every last drop of flavor as they roast underneath the golden chicken halves.

Roasted Onion Chicken
Makes 6 to 8 Servings
  • 4 shallots, halved
  • 2 medium sweet onions, sliced ½ inch thick
  • 2 medium red onions, sliced ½ inch thick
  • ½ cup unsalted butter, cubed
  • 1 cup low-sodium beef broth
  • ½ cup brandy
  • 1 (3-pound) whole chicken, halved
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 10 sprigs fresh thyme
  • Garnish: fresh thyme sprigs
  1. Preheat oven to 500°.
  2. In a large Dutch oven, place shallots, sweet onions, and red onions. Place butter cubes on top.
  3. Roast until onions begin to caramelize, about 45 minutes. Carefully remove from oven; add broth and brandy, scraping bottom of pot.
  4. Sprinkle both sides of chicken with salt and pepper; place chicken on top of onion mixture. Drizzle with oil; place thyme over chicken.
  5. Roast until golden brown and a meat thermometer inserted in thickest portion registers 165°, about 1 hour. Let stand for 5 minutes before serving. Garnish with thyme, if desired.