This French Onion Roasted Chicken combines two classic comfort foods into one incredibly indulgent and satisfying dish. Each piece is juicy and flavorful!
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Why You'll Love This Recipe
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 make this cozy food an instant family favorite. Melt in your mouth, packed with flavor, juicy chicken that will make your soul cozy, just like my Skillet Garlic Herb Chicken and Potatoes.
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.
How to make French Onion Chicken?
- Trim thighs from excess fat and season on each side. Braise in a hot skillet skin down for about 4 to 5 minutes.
- Next, 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 to roast. Check on it a 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.
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What to serve with French Onion Chicken?
- vegetables: go for roasted Brussels sprouts, steamed broccoli or air fryer carrots;
- starch: mashed potatoes or rice go perfectly with this chicken dinner;
- salad: our Caesar salad can be served before roasted chicken;
- bread: go for no-knead bread or skillet focaccia to soak up every last bit of the sauce!
Recipe FAQs:
Any leftovers should be stored in the fridge for up to 4 days.To reheat, place the chicken in an oven preheated to 350 degrees F and heat up for about 15 minutes or until heated through.
Absolutely! Bone-in or boneless chicken breasts work great too. I used chicken thighs with bones because the have more flavor since they have dark meat.
Yellow or sweet onions are recommended. I would skip vidalia or red onions.
More chicken recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
French Onion Roasted Chicken Recipe
Ingredients
- 5 bone-in skin-on chicken thighs
- ¼ teaspoon paprika
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups sliced yellow onion
- ½ cup water
- 1 chicken bouillion
- ¼ cup water f
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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° 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° F.
- When done, add cornstarch and water mixture to pot and stir until the sauce thickens.
- Serve chicken drizzled with sauce.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
A Z B says
Delicious and easy. Perfect for a chilly night.
Christopher says
The chicken is perfect. I only baked it a little longer because I love softer meat. The recipe is perfect at point
Przyprawione sercem says
I love such delicious meat
Mary Stacey says
Is 1/4 cup odf water only. Would that not be salty with one cube of bouillon.Just made it so we will soon find out.
Christina says
I just made this for dinner tonight, it was delicious, my boyfriend kept saying mmm, mmm, mmm, so I guess he loved it, I followed the recipe to the T… it’s a keeper in my house, thank you for sharing…
Bes says
could you use chicken stock in lieu of the bouillon and water? Looks mighty tasty!
Anna says
Yep, that will work!