French Onion Roasted Chicken Recipe – combining two classic comfort foods into one incredibly indulgent and satisfying dish. Each piece is juicy and flavorful.
This post is sponsored by REVOL.
Growing up, on almost every Sunday, my Mom would make roasted chicken. The Best roasted chicken. It was absolutely incredible and the whole family always looked forward to it. I vividly remember her braising it in a large pot and then letting the dish finish cooking in the oven. Each time she opened the oven to check on the chicken and pour the juices collecting in the pot over each piece, the fragrant, rich smell of good dinner would fill the kitchen. It took me a few years to get this roasted chicken magic right. All because I tend to be an impatient cook. I love quick meals. But Sundays (weekends and holidays) are for slowing down and enjoying cooking. The result: melt in your mouth, packed with flavor, juicy chicken that will makes your soul cozy.
This French Onion Roasted Chicken is combining two classic comfort foods into one incredibly indulgent and satisfying dish. Served with mashed potatoes and roasted vegetables, makes this cozy food and instant family favorite.
Today I am partnering with REVOL, the manufacturer of beautiful ceramic cookware from France. The pieces are timeless, gorgeous and extremely elegant and sleek. I have been using REVOL’s Flametop Oval Cocotte for the last month and made so many dishes in it. From the mentioned Mom’s roasted chicken to pastas and soups ( Sausage and Potato Soup, anyone? ). This cocotte is a part of the Revolution line, a revolutionary ceramic cookware that can be used in every heat source. I was able to start the dish on the stovetop and finish in the oven.
All products are made of natural mineral materials, no chemicals or heavy metals. They don’t absorb grease or odors and are easy to clean. That is one thing I always worry about when it comes to white or light color cookware – how easy it will be to clean them and keep them gorgeous for years to come. I think this roasted chicken was a perfect test for it. I had absolutely zero problems cleaning it. WIN! This cookware also does not rust, scratch or peel.
This oval cocotte is exclusively available at Williams – Sonoma. You can learn more about it HERE.
I had a hard time deciding what dish to feature in this cocotte. After a little bit of experimenting, I decided on this French Onion Roasted Chicken because it not only matched the product (it is French) but also because it is perfect when made in an large dish like this.
I used skin-on, bone-in chicken thighs, seasoned and braised skin down for about 4 to 5 minutes. Next, you need to remove the chicken and cook down, almost caramelize the onions. That’s when the rich flavor creates. That takes about 7 to 10 minutes. Next, add the chicken back into the dish, spoon the onions and juices over each piece and place the dish in the oven. Check on it few times, pouring juices from the bottom of the pot over the chicken. Add cornstarch and water mixture to the pan to thicken the sauce and your chicken is ready to be served. Each piece is juicy and flavorful.
Served with whipped mashed potatoes and roasted Brussels sprouts with bacon, this chicken dinner was a huge hit!
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- 5 in bone- skin-on chicken thighs
- salt and pepper
- 1/4 teaspoon paprika
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 2 cups sliced yellow onion
- 1/2 cup water
- 1 chicken bouillion
- 1/4 cup water + 1 Tablespoons cornstarch for thickening sauce
In a large 4 qt. Dutch Oven, heat up oil and butter until butter is melted.
Season chicken. Place skin down in pot. Cook for 2 to 3 minutes until golden. Flip and cook 2 to 3 minutes more. Remove chicken onto a plate.
Preheat oven to 375 degrees F.
Add more butter to pot. Add onions. Cook stirring often until onions are translucent, soft and golden brown. Add bouillion cube and water. Cook until cube dissolves.
Return chicken to pot. Spoon onions and juice over each piece.
Place whole pot in oven. Bake 20 to 25 minutes or until the internal temperature of the chicken reaches 175 degrees F.
When done, add cornstarch and water mixture to pot and stir until the sauce thickens.
Serve chicken drizzled with sauce.
Disclosure: This post is sponsored by REVOL. All text, images and opinions are 100% my own. Thank you for supporting brands that make this blog possible.