Martha Stewart Baked Chicken And Onions Recipe

Martha Stewart Baked Chicken And Onions Recipe is a classic American-style traybake featuring onions, paprika, and a whole chicken. This easy midweek dinner uses vegetable oil to crisp the skin whilst the sliced onions soften underneath.

If you need a solid chicken dinner that saves time on a busy Tuesday, this is the one. I’ve tried a few versions of roasted chicken pieces and this one from Martha Stewart is the one I keep going back to because the onions basically turn into a built-in side dish. The first time I made this, I didn’t spread the onions out enough and they steamed rather than roasted. Now I always make sure they’re in a thin, even layer so the edges get those dark, sweet bits.

The paprika is doing more work than you’d think. Without it, the chicken looks a bit pale even when it’s fully cooked through. This recipe depends on the high heat of the oven to get the skin right while the onions melt into the juices. It’s a very forgiving way to cook, and the smell in the kitchen is fantastic.

Martha Stewart Baked Chicken And Onions Recipe Ingredients

• 2 onions, thinly sliced
• 1 whole chicken, about 1.6kg (3lb 8oz), cut into 8 pieces
• 2 tbsp vegetable oil
• 2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tbsp paprika

How To Make Martha Stewart Baked Chicken And Onions Recipe

1. Heat the oven: Set your oven to 230°C (450°F/Gas Mark 8) and find a large roasting tin or a 23cm x 33cm (9in x 13in) baking dish. Make sure the oven is fully up to temperature before you put the meat in so the skin crisps up immediately.
2. Coat the ingredients: Toss the sliced onions and the chicken pieces directly in the tin with the vegetable oil, salt, and pepper until everything is covered. Use your hands to rub the oil into the chicken skin so there are no dry patches left.
3. Arrange the tin: Move the onions so they form a flat layer on the bottom and place the chicken pieces on top with the skin side facing up. Sprinkle the paprika evenly over the chicken skins until they have a dark orange tint.
4. Roast the chicken: Bake for 35 to 40 minutes, occasionally spooning the juices over the meat and stirring the onions so they don’t stick. Check that the juices run clear when you poke the thickest part of a thigh with a knife, or use a meat thermometer to make sure it has reached 75°C (167°F).

Recipe Tips

• Space the pieces out. If the chicken pieces are squeezed too tightly together, the heat can’t circulate and the skin will stay soft and flabby. Use a large enough tin so there is at least a small gap between each piece of meat.
• Slice onions consistently. Try to keep your onion slices about the same thickness so they all soften at the same rate. Very thin bits will burn at 230°C (450°F/Gas Mark 8) before the chicken is done, so aim for slices about 5mm (1/4in) thick.
• Use the right tin. A metal roasting tin conducts heat better than a glass dish and will give you much crispier onions and better browning on the bottom of the chicken. If you only have glass, you might need to leave it in for an extra 5 minutes.
• Prep the chicken early. You can toss the chicken in the oil and spices up to four hours before you plan to cook. Keep it in the fridge and then just add the onions and put it straight into the hot oven when you get home.
• Check the juices. If the juices look pink or cloudy when you pierce the meat, it needs more time. The liquid should look like clear water once the chicken is safe to eat and the meat should feel firm to the touch.
• Save the leftovers. This chicken stays moist because it’s cooked on the bone, making it great for sandwiches the next day. Strip the meat from the bone while it’s still slightly warm and store it in a sealed container.

What To Serve With Baked Chicken And Onions

This dish has a lot of savoury juice, so serve it with something that can soak up the flavour. It goes well with mashed potatoes or some crusty bread to wipe the tin clean.

For some green on the plate, add steamed green beans or a crisp green salad with a sharp dressing. The vinegar in a salad helps cut through the richness of the roasted chicken skin and the sweet onions.

How To Store Baked Chicken And Onions

Fridge

Put the chicken and onions into a shallow airtight container once they have cooled down. Keep them in the fridge for up to three days. The skin will lose its crunch once chilled, but the flavour of the onions actually improves after a night in the fridge.

Reheat

Place the pieces in an ovenproof dish and cover them with foil to keep the moisture in. Heat at 180°C (350°F/Gas Mark 4) for about 15 minutes or until steaming hot throughout. You can use a microwave for two minutes if you’re in a rush, but the skin will become very soft.

Freeze

Take the meat off the bones and freeze it along with the onions in a freezer-safe bag for up to two months. Defrost it completely in the fridge overnight before you try to reheat it. Do not freeze the chicken on the bone as the texture of the meat can become slightly grainy.

Martha Stewart Baked Chicken And Onions Recipe Nutrition Facts

Per serving (1 of 4):

• Calories 485
• Protein 38g
• Fat 32g
• Carbohydrates 9g
• Sugar 4g
• Sodium 1150mg.

FAQs

Should I peel the onions before slicing them?

Yes, remove the papery outer skins and the very top layer of the onion if it feels tough. Slice them from root to tip to help them hold their shape slightly better during the high-heat roasting.

Can I use chicken breasts instead of a whole cut-up chicken?

Yes, but you must reduce the cooking time to about 20 to 25 minutes so they don’t dry out. Bone-in thighs or drumsticks are much better for this recipe because they can handle the high heat without becoming tough.

How do I get the skin extra crispy?

Make sure the chicken skin is as dry as possible with kitchen roll before you add the oil. If the skin is wet when it goes into the oven, it will steam rather than fry in the vegetable oil.

Can I add other vegetables to the Martha Stewart Baked Chicken And Onions Recipe?

You can add peppers or thick slices of courgette to the tin without changing the cooking time. Avoid hard root vegetables like carrots unless you par-boil them first, as they won’t soften in 40 minutes at this temperature.

Is it possible to use olive oil instead of vegetable oil?

Yes, but use a standard olive oil rather than extra virgin, which has a lower smoke point. Since the oven is set to 230°C (450°F/Gas Mark 8), a high-smoke-point oil like vegetable or sunflower oil is the safest choice to avoid any burnt flavours.

Try More Recipes:

• Martha Stewart Chicken Salad Club Roll Recipe
• Martha Stewart Chicken Sausage And Bean Casserole Recipe
• Martha Stewart Apricot Dijon Glazed Chicken Recipe