Ingredients

4 medium red onions, sliced into 3/4″-thick wedges

4 cloves garlic, peeled

1 tbsp. chopped fresh sage

1 tbsp. chopped fresh thyme, plus more for serving

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces

2 tsp. paprika

1 tbsp. unsalted butter, softened

1 tsp. sweet white vinegar

Pinch of crushed red pepper flakes

Instructions

Step 1: Arrange a rack in the center of the oven with no rack above it and preheat to 450°F (230°C). Place a baking sheet on the rack to preheat.

Step 2: In a large bowl, combine the onions, garlic, sage, thyme, and olive oil. Season with salt and black pepper, then toss until everything is coated, separating some but not all of the onion layers.

Step 3: Pat the chicken dry with paper towels. Season all over with paprika, 4 teaspoons of salt, and 1 teaspoon of black pepper. Arrange the chicken breast side up. Tie the legs together with kitchen twine (optional) and tuck the wing tips underneath.

Step 4: Carefully remove the hot baking sheet from the oven. Transfer the onion mixture to the sheet in an even layer. Place the chicken on top of the onions in the center of the sheet.

Step 5: Roast the chicken and onions, rotating the pan halfway through cooking. Roast until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (about 60 to 70 minutes).

Step 6: Transfer the chicken to a cutting board. Place half of the roasted onions and all the garlic into a blender. Add softened butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon salt, and 2 tablespoons water. Blend until smooth.

Step 7: Break the chicken down into 8 pieces. Transfer the remaining onions to a serving platter, arrange the chicken pieces on top, and spoon the onion sauce over everything. Garnish with additional thyme before serving.

Tips & Variations

Using kitchen twine to tie the chicken legs helps the bird cook evenly and keeps the presentation neat.

Substitute fresh rosemary for thyme to add a piney flavor.

For a spicier sauce, increase the amount of crushed red pepper flakes slightly.

If using chicken pieces, adjust cooking time accordingly, usually 35-45 minutes or until cooked through.

FAQs

Can I use other types of onions instead of red onions?

Yes, yellow or white onions will also work well, though red onions offer a nice sweetness and color that complements the dish.

Is it necessary to preheat the baking sheet?

Preheating the baking sheet helps to start roasting the onions and chicken quickly, promoting better browning and crispier skin, but it can be skipped if you’re short on time.