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French Onion Roasted Chicken Recipe

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French Onion Roasted Chicken Recipe – combining two classic comfort foods into one incredibly indulgent and satisfying dish. Each piece is juicy and flavorful.

French onion chicken A French Onion Roasted Chicken Recipe

FRENCH ONION ROASTED CHICKEN

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 and 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 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.

What to serve with French Onion Chicken?

Mashed Potatoes 

Brussels Sprouts with bacon

The Best Sauteed Spinach

More Chicken Thigh Recipes:

Instant Pot Chicken Thighs

Skillet Garlic Herb Chicken and Potatoes

Baked Honey Mustard Chicken

French onion roasted chicken recipe 2a 682x1024 French Onion Roasted Chicken Recipe

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

4.86 from 7 votes
French onion chicken A 150x150 French Onion Roasted Chicken Recipe
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French Onion Roasted Chicken Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
French Onion Roasted Chicken Recipe - combining two classic comfort foods into one incredibly indulgent and satisfying dish. Each piece is juicy and flavorful.
Course: Main Dish
Cuisine: American, French
Keyword: French onion chicken, roasted chicken
Servings: 5 people
Calories: 431 kcal
Author: Anna
Ingredients
  • 5 bone-in 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
US Customary - Metric
Instructions
  1. In a large 4 qt. Dutch Oven, heat up oil and butter until butter is melted.
  2. 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.
  3. Preheat oven to 375 degrees F.
  4. 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.
  5. Return chicken to pot. Spoon onions and juice over each piece.
  6. Place whole pot in oven. Bake 20 to 25 minutes or until the internal temperature of the chicken reaches 175 degrees F.
  7. When done, add cornstarch and water mixture to pot and stir until the sauce thickens.
  8. Serve chicken drizzled with sauce.
Nutrition Facts
French Onion Roasted Chicken Recipe
Amount Per Serving
Calories 431 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Cholesterol 153mg51%
Sodium 155mg7%
Potassium 389mg11%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 24g48%
Vitamin A 300IU6%
Vitamin C 4.7mg6%
Calcium 26mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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. 

Reader Interactions

Comments

  2. Samantha says

    I’ve had this recipe saved in my pintrest board for months! Well tonight was the night I made this for dinner tonight and it was an absolute hit! Thank you for sharing! It was delicious!!!!

    Reply

  3. Nancy Steffes says

    I’am going to make this for a group of seven adults. Can it be made ahead of time in two batches? I don’t have a large enough skillet. Also I’m confused if you have to cover or not. For the dutch oven you say no and for the skillet you said to use foil.

    Reply

  4. Susan says

    I am making this tonight but I’m thinking it needs Swiss cheese slices added to top of each piece of chicken at the end till melted just like the soup. Yum.

    Reply

  5. Dena says

    Great recipe!! Made this last night with Boneless skinless thighs. My husband and guests raved about it. My husband rarely comments about dishes I make. I actually not only got a comment but a compliment!! Thanks for posting, I’ll definitely be adding this to my collection!

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Dena! OMG! Best comment ever! It makes me so happy to know you and your husband loved this dish! It’s a favorite of ours here. Thank you so much for giving it a try and for your feedback. Have a beautiful week!

      Reply

  7. Kathleen says

    Made this tonite and it was wonderful it came out great the Brussels sprout were fantastic this recipe will be past out a lot thank you

    Reply

  9. Terri Wachtveitl says

    We made this chicken recipe for our Prime Timers Christmas dinner this year. They LOVED it! I used Chicken Breasts (as I don’t care for dark meat) and I used Chicken Base instead of the Chicken bouillon but otherwise followed the recipe. This will be a keeper and I already shared this recipe with at least 3 others. Simple to make. Thanks for sharing so I can try it.

    Reply

  10. Theresa says

    Hi Anna
    I just made this but I did not have a dutch oven so I started it in my skillet. I only added a little worcestershire to the onions while sauteing and de-skinned the thigh meat. Then when it went to the oven I had to put it in a 9X13 pan. I had to cook it for 50 minutes to be done, reaching temperature. I want to say it was OUTSTANDING!!! The chicken turned out butter tender and the onions and gravy was so deliciously savory. Thank you so much for sharing!! A keeper 😉
    P.S. I’m going to try it with chicken breasts also as one person commented because I have those on hand too.

    Reply

  12. Chamisa says

    This recipe is so, SO GOOD. I made it tonight with boneless, skinless chicken breasts. I cooked the onions first to give me time to prep the chicken. I butterflied the chicken and cut each piece in half to reduce cooking time. When the onions were done, I removed them from the pan and briefly browned the chicken on both sides in one-layer batches. I returned all the chicken to the pan, topped it with the cooked onions, and added the water, bouillon, as well as 2T white wine. The chicken simmered until cooked through. I served the chicken (and put away the leftovers) while allowing the sauce to reduce while I plated the rest of our dinner (mashed potatoes and green beans). It was incredible! We all agreed this is going to be a regular part of our family meal rotation. THANK YOU!! 🙂

    Reply

    • Anna@CrunchyCreamySweet says

      Hi Chamisa! Oh my goodness! THANK YOU so much for this wonderful comment! I am so happy to know you loved this recipe and your family wants it in your meal rotation. Thank you for your tips on using chicken breasts in this recipe. I know many of my readers will love it. Have a beautiful weekend! -Anna

      Reply

  13. Penny Green says

    I’m making this for supper tonight. However, I’m adapting it to my slow cooker… I have a great slow cooker that you can brown in also!!! I can’t wait!!! Thanks, Penny

    Reply

  14. Tina says

    Made this tonight with Parmesan cous cous and it was very good. I didn’t use bone-in because all I had on hand was boneless but it was wonderful. I probably didn’t go exactly as the recipe said, looking back at the ingredients I see i forgot the paprika and I also didn’t thicken the sauce with cornstarch. Also I added a bit of onion powder to the seasoning part of the chicken. Good flavor and tasted great with the Parmesan cous cous!

    Reply

  15. Haley Holden says

    Going to try this tonight! I only have boneless skinless chicken breasts, so hopefully it will work out okay! And I don’t think my stove top pan can go into the oven? Not sure. So I’ll just transfer it to a different dish. We’ll see how it goes!

    Reply

  17. Kris says

    Can you tell me please, do you put the cover on the dutch oven before putting it in the oven? Thank you so much this sounds amazing.

    Reply

  18. Taylor Kiser says

    Love that cocotte from Revol! And love this French Onion Roasted Chicken! Looks so moist and full of wonderful flavor! Nothing beats a recipe that is inspired by childhood memories, right?!

    Reply

  20. kita says

    This chicken seriously looks like one of those dishes that just makes you crave cozy weather, sweaters and all sorts of comfort food. I love how homey and amazing this recipe sounds.

    Reply

  30. Karen says

    My family refuses to eat chicken with bones, so I usually buy boneless chicken breasts. Would this recipe work using them or how could I adapt it to work because it looks soooo good.

    Reply

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