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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.

Reviews (3)

  • MaryDGinHP 21 Sep, 2013

    Really good

  • Eat Only If Its Oh So Good 6 May, 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.

  • Eat Only If Its Oh So Good 21 Apr, 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

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