Herb-Infused Baked Chicken with Caramelized Onions and Garlic
Transform your dining experience with this Herb-Infused Baked Chicken, where succulent chicken pieces roast to perfection atop a fragrant bed of caramelized onions and aromatic garlic. The infusion of fresh rosemary elevates the dish, with each bite bursting with flavor. As the chicken bakes, it releases enticing aromas that will have everyone gathering in your kitchen. Serve this dish with vibrant green vegetables, a fresh salad, and crusty artisan bread or rolls for a delightful family meal or elegant dinner party.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
chicken parts
3.5-4.5 lbs (Rinsed and patted dry)
salt
to taste
pepper
to taste
onions
3 medium (sliced into rings)
garlic
6-12 cloves (thinly sliced)
olive oil
4 tablespoons
rosemary
4 teaspoons fresh or 2 teaspoons dried (minced)
Instructions
1
Position the oven rack in the center of the oven and preheat to 400°F (200°C).
2
Rinse the chicken parts under cold water and pat them dry with paper towels. Season generously with salt and pepper on all sides.
3
In a large mixing bowl, combine the sliced onion rings, thinly sliced garlic, olive oil, and minced fresh rosemary. Toss well to ensure the onions and garlic are evenly coated in oil and herbs.
4
Spread half of the onion and garlic mixture evenly in a shallow baking dish or roasting pan that's large enough to hold the chicken pieces in a single layer.
5
Carefully arrange the chicken pieces skin-side up on top of the onion mixture in the dish. Spoon the remaining onion and garlic mixture over the chicken, ensuring an even distribution.
6
Drizzle an additional 2 tablespoons of olive oil all over the chicken and onion mixture to enhance flavor and promote browning.
7
Place the dish in the preheated oven and bake for approximately 45 to 55 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear. Optional: For a crispy skin, you may broil the chicken for an additional 2-3 minutes after baking.
8
Once cooked, remove from the oven and let rest for 5-10 minutes before serving. This allows the juices to redistribute for maximum tenderness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Baked Chicken with Caramelized Onions and Garlic?
It is a savory dish featuring chicken parts roasted skin-side up on a bed of onions, garlic, and fresh rosemary until the chicken is tender and the vegetables are caramelized.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C) with the rack positioned in the center.
How much chicken does this recipe require?
This recipe requires approximately 3.5 to 4.5 lbs of chicken parts.
Should I wash the chicken before cooking?
The recipe instructions suggest rinsing the chicken parts under cold water and then patting them dry with paper towels.
How do I season the chicken?
Season the chicken parts generously on all sides with salt and pepper.
How many onions are needed?
You will need 3 medium onions, which should be sliced into rings.
How much garlic is used in this dish?
The recipe calls for 6 to 12 cloves of garlic, thinly sliced.
Can I use dried rosemary instead of fresh?
Yes, you can substitute 4 teaspoons of fresh minced rosemary with 2 teaspoons of dried rosemary.
What is the first step for the onion and garlic mixture?
Combine the sliced onions, garlic, olive oil, and minced rosemary in a large bowl and toss well to coat them evenly.
How do I layer the ingredients in the baking dish?
Spread half of the onion and garlic mixture in the pan, place the chicken on top, and then spoon the remaining mixture over the chicken.
Should the chicken be skin-side up?
Yes, arrange the chicken pieces skin-side up to allow the skin to brown and crisp.
Is extra olive oil needed before baking?
Yes, drizzle an additional 2 tablespoons of olive oil over the chicken and onion mixture before placing it in the oven.
How long does the chicken take to bake?
The chicken typically takes 45 to 55 minutes to bake thoroughly.
What is the target internal temperature for the chicken?
The chicken is cooked when the internal temperature reaches 165°F (75°C).
How do I know the chicken is done without a thermometer?
The chicken is generally done when the juices run clear.
How can I make the chicken skin extra crispy?
Optional: You may broil the chicken for an additional 2 to 3 minutes after the initial baking time.
Why should I let the chicken rest?
Resting allows the juices to redistribute through the meat, ensuring maximum tenderness.
How long should the chicken rest before serving?
The chicken should rest for 5 to 10 minutes after being removed from the oven.
What type of baking dish is best?
Use a shallow baking dish or roasting pan large enough to hold the chicken pieces in a single layer.
Is this a one-pan meal?
Yes, this is considered a one-pan meal as the chicken and aromatics roast together in a single dish.
What are good side dishes for this chicken?
It pairs well with green vegetables, fresh salads, and crusty artisan bread or rolls.
Is this recipe suitable for an elegant dinner party?
Yes, the fragrant rosemary and caramelized onions make it an elegant choice for guests.
Can I use skinless chicken?
You can, but the skin helps keep the chicken moist and provides a nice texture when baked or broiled.
How should the onions be prepared?
The onions should be peeled and sliced into rings.
How should the garlic be prepared?
The garlic cloves should be thinly sliced.
How much total olive oil is used?
A total of 6 tablespoons is used: 4 for the mixture and 2 for drizzling.
What makes the chicken herb-infused?
The use of 4 teaspoons of fresh minced rosemary tossed with the oil and aromatics infuses the chicken with flavor.
Can I use a different herb?
While the recipe specifies rosemary, you could experiment with thyme or sage for a different profile.
Does the recipe provide nutritional information?
The current raw data does not include specific calorie, fat, or protein counts.
What should I do if the onions start to burn?
If the onions on top brown too quickly, you can loosely cover the dish with foil for the remainder of the baking time.