Chicken with Onions and Garlic

For crispier skin, panfry the chicken before roasting it.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with Onions and Garlic

Photography: Beatriz DaCosta

Source: Martha Stewart Living, January Winter 2004

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

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

  2. 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.

  3. 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.

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