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
- Preheat oven to 500°.
- In a large Dutch oven, place shallots, sweet onions, and red onions. Place butter cubes on top.
- Roast until onions begin to caramelize, about 45 minutes. Carefully remove from oven; add broth and brandy, scraping bottom of pot.
- Sprinkle both sides of chicken with salt and pepper; place chicken on top of onion mixture. Drizzle with oil; place thyme over chicken.
- 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.