Roasted Onion Chicken
Crisp on the outside, tender and juicy in the inside, this roasted chicken pairs well with winter root vegetables and garlicky mashed potatoes! I adapted for this recipe the same principle as in my herb-and-mustard cornish hen which was marinating overnight to allow full absorption of flavors. The onion soup mix along with thyme, fresh onions, celery and carrots, imparted a delectable moistness and savor to the meat. Try the recipe on a three-pounder plus chicken to allow enough for next day’s sandwiches.
Makes 8 Servings
Ingredients
1 3 lb (or more) whole chicken
2 stalks celery, chopped
1 onion, chopped
1 carrot, chopped
1 tsp dried thyme
2 oz butter, softened
2 pkg onion soup mix
1/4 tsp salt
1/8 tsp pepper
2 cups water
Procedure
Wash chicken, discarding giblets. Place in a deep bowl.
Dissolve onion soup mixes in 4 cups water. Pour 2 cups of soup mix over chicken. Cover and marinate for at least 3 hours or overnight.
Drain chicken, discarding marinade.
In a small bowl, combine butter, thyme, salt and pepper. Spread butter mixture on chicken, reserving one tablespoon.
Combine celery, onions and carrots. Stuff around 2/3 of vegetables inside chicken cavity with one tablespoon of butter mixture.
Place chicken breast side down, with wings tucked underneath, on roasting rack. Tie legs with a piece of twine.
Arrange remainder of vegetables on roasting rack, around chicken. Pour remaining 2 cups onion soup into roasting pan.
Roast until skin turns slightly golden, around 15 to 20 minutes. Using two forks or tongs, turn chicken to lay, breast side up, on roasting rack. Continue to roast until juices run clear when pierced and skin turns golden and crisp, around 20 minutes.
Let rest for around 5 minutes and cut to serving portions.
TIPS:
1) If under time constraints, use a flavor injector to “inject” thick parts of chicken, such as legs and breast, with onion soup concoction.
2) To save from washing another pan, add 1 tbsp of flour for every cup of broth and drippings, in the roasting pan. Stir well, until broth thickens, and serve thickened sauce as gravy.
3) Combine chopped leftover chicken meat with mayonnaise, chopped apples, crushed pineapple, raisins, chopped nuts, and boiled eggs for a flavorful chicken salad sandwich.
Chicken and Poultry Recipes in The CookMobile Archive:
My Tamed Kung Pao Chicken Version
More Good Food!
