Roast chicken with onion and garlic
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This delicious chicken has lots of lemon and garlic flavour. To cool the chestnuts, use dried utragon or thyme, or use herb or seasoning salt .
You can use chicken breasts or bone-in chicken breasts instead of boneless chicken.
What you’ll need
12 to 18 small white onions, peeled * 1 roast chicken, about 3 1/2 to 4 pounds 1/2 cup white wine (dry) 1/2 cup chicken broth 5 cloves garlic (chopped) 5 to 7 tablespoons lemon juice (2 lemon wedges) 1 teaspoon tarragon (or use dried leafy spices)
How to make
*If using fresh onions, cut X from the roots, boil for 3 minutes, then cool in ice water and slip off the skins.
Spray a 13×9-inch baking dish with nonstick cooking spray or olive oil. Preheat oven to 375°. Quarter chicken. Arrange chicken pieces in prepared baking dish with peeled onion. Combine wine, broth, garlic, lemon juice and ergon or thyme; pour over chicken. Sprinkle with salt, pepper and paprika. Cook for 30 minutes. Stir and bake 45 to 55 minutes longer or until the chicken is cooked and browned. Nutrition Facts (per serving) Calories 1155 Total fat 61 g Saturated fat 17 g Saturated fat 24 g Cholesterol 380 mg Sodium 454 mg Carbohydrate 18 g Fiber 2 g Protein 123 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
