Chicken With Onions And Garlic Martha Stewart Recipes

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

GARLIC-BUTTER RUBBED CHICKEN WITH ROASTED ORANGES AND RED ONIONS

Steps:

• Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
• Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
• Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
• Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.

CHICKEN WITH ONIONS AND GARLIC

Steps:

• Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
• Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
• Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.

ROASTED CHICKEN WITH LEMON, GARLIC AND THYME

Steps:

• Let the butter and chicken stand at room temperature for 3o minutes or so.
• Preheat oven to 425 degrees.
• Remove and discard any giblets, excess fat, and plastic pop-up timer, if there is one.
• To prevent burning, tuck the chicken's wing tips under the body.
• Season the cavity of the chicken, liberally, with salt and pepper.
• Roll the lemon back and forth on the counter to get the juices going. Pierce the entire surface of the lemon with the fork.
• Smash up the garlic cloves- the side of a knife does this well.
• Insert lemon, garlic and thyme into the cavity of the bird.
• Arrange the onion slices in the center of a heavy-duty roasting pan. (Arranging the onions in overlapping rows works great) Place the chicken on top with the breast side up. Tie the chicken legs together with kitchen twine.
• Spread the softened butter over the entire surface of the chicken. Season generously with salt and pepper.
• Roast the chicken until skin is crisp and the skin is a nice golden brown. The juices should run clear when the chicken is pierced with a fork- about 1 1/2 hours. The chicken will be cooked perfectly when an instant-read thermometer (inserted into the breast- then thigh) will read 165 degrees.
• Garnish with sprigs of thyme.

OVEN FRIED CHICKEN - MARTHA STEWART LIVING

Steps:

• Mix eggs, Tabasco, onion, and garlic in a large bowl or baking dish. Add chicken and toss well too coat. Cover and refrigerate for at least 1 hour or overnight.
• Preheat oven to 450°F Place a rimmed baking sheet on center rack.
• Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade and roll each piece in flour mixture, shaking off excess. Discard marinade.
• Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil and bake, brushing tops every 10 minutes until chicken is dark golden brown (30 - 40 minutes more).
• Transfer chicken to a wire rack and allow to cool slightly. Serve.

CHICKEN WITH ONIONS AND GARLIC (MARTHA STEWART)

Steps:

• Preheat oven to 475 degrees F.
• Rinse chicken pieces and pat dry.
• Brush chicken with butter and sprinkle with salt and pepper.
• Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken.
• Roast; after 20 minutes, baste with pan drippings.
• Continue roasting until chicken is golden and cooked through, 15-20 minutes more. Transfer the chicken to a platter, and set aside.
• Pour pan drippings through a sieve into a small bowl; discard solids.
• Arrange onions and all but 3 garlic cloves around chicken on the platter.
• Whisk remaining 3 cloves with pan juices.
• Strain juices again and discard solids.
• Pour sauce over chicken; serve garnished with thyme sprigs.