If you enjoy the vegetables in the bottom of the roasting pan, you will love this recipe, which produces a roasted chicken plus an abundance of tender, creamy onions to serve with it. Peel off two of the outer layers to be sure you get only the tender part of each onion.
4 large Vidalia® onions
4 large garlic cloves, smashed and peeled
1 tablespoon fresh rosemary needles
2 tablespoons extra virgin olive oil
6 thyme branches
3 1/2 pound whole chicken
1 1 /2 cup fat-free chicken broth
Salt and freshly ground pepper
1. Preheat the oven to 375° F. degrees.
2. Quarter the onions lengthwise, then cut each quarter into 4 wedges. Spread the onions in a 13” x 10” x 3” oval or 13” x 9” x 2 1/2” rectangular baking dish. Add the garlic, rosemary, 1 tablespoon of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper, then using your hands, toss to coat the onions with the oil. Lay the thyme branches over the onions.
3. Using kitchen twine, truss the ends of the chicken drumsticks together. Rub the chicken with the remaining oil, and season with salt and pepper. Place the chicken on top of the onions. Pour 1 cup of the broth into the baking dish.
4. Set the chicken in the oven, breast down. After 30 minutes, turn the chicken breast up and if the pan is getting dry, add the remaining broth. Roast until an instant-read thermometer registers 160 ° F inserted into the breast and 170° in the thigh, 70 to 90 minutes.
5. Let the chicken rest for 15 minutes before carving. Spoon half the onions from the baking dish into a serving bowl, about 3 cups. Transfer the remaining 2-3 cups onions to a container and refrigerate for up to 5 days. Pour the pan juices into a sauceboat, skim off any fat, and pass separately. The herb-flavored onions also go well with turkey burgers, pork chops, or an omelet.