Ingredients for Baked Chicken And Onions
- Whole Chickens
- 2 tablespoons olive oil
- 1 teaspoon salt
- Ground Pepper
- 1 tablespoon paprika
- 2 large yellow onions, thinly sliced
How to Make Baked Chicken And Onions
- Preheat oven to 450°F (232°C).
- Peel and thinly slice 2 large yellow onions.
- In a 9x13 inch baking dish or roasting pan, combine the sliced onions with 4 lbs bone-in, skin-on chicken thighs (or 3 lbs boneless, skinless chicken breasts).
- Drizzle with 2 tablespoons of olive oil.
- Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Toss gently to coat the chicken and onions evenly.
- Arrange chicken pieces, skin-side up, on top of the onions.
- Sprinkle 1 tablespoon paprika evenly over the chicken.
- Bake for 45-60 minutes, tossing the onions and basting the chicken with pan juices every 15 minutes, until the chicken is cooked through and the juices run clear when pierced with a fork. Boneless breasts will cook faster than bone-in thighs.
- Let rest for 5 minutes before serving. Serve hot.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
9g
Fat
62g
Carbs
2g
