Recipes Ingredients Meat & Poultry Chicken Chicken with Onions and Garlic 3.0 (33) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2021 Print Rate It Share Share Tweet Pin Email Photo: Beatriz DaCosta Prep Time: 10 mins Total Time: 1 hrs Servings: 4 This easy-to-cook roast chicken dish will fill your kitchen with an enticing aroma. 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. Rate it Print