A sweet and savory chicken dish that takes minutes to prepare. The secret is the onions and the long cooking time.
Caramelized Onion Chicken
Servings
8 Servings
Ingredients
- Chicken cut into four or eight pieces
- 4 Spanish onions
- ⅔ cup of honey
- 3 sprigs of thyme
Instructions
- Preheat oven to 350°F.
- Cut onion in thin slices and place in large baking pan. Place thyme sprigs over onions.
- Clean chickens by running under cold water, trimming fat with kitchen scissors, and drying with a paper towel.
- Place chicken in baking pan. Drizzle honey on top of chicken. Cover tightly with foil and bake for 2½ hours at 350°F.
- Recipe published in JOY of KOSHER with Jamie Geller magazine (Bitayavon Winter 2011). Subscribe Now.
thanks 🙂
yes it works on the stove too
Can I make this in a large skillet on top of the stove on low heat?
so simple and such great flavor!!
sumbody wropte that she baked it 20 hrs, is it o.k.
no , but I imagine it would work. But its best to cover it so it stays moist and juicy
Have you ever made this in a convection oven without covering it?
Thank You 🙂
I made this chicken a few weeks ago when my in laws came for shabbos. We all loved it. It was juicy and had so much flavor (and was SO easy!) My mother in law even asked for the recipe too!
it will, though if you like it a bit sweeter add more honey 🙂
This looks yummy. I am making it right now. Since I did not have Spanish onions, I did a mix of regular yellow and red onions. Also, I topped with craisins under the drizzle of honey.
Hope it works!
potato kugel – http://www.joyofkosher.com/recipes/healthier-potato-kugel/
I am wondering what is the side dish on the pic, besides asparagus, is that bread?
yum
Spanish onions are sweeter and caramelize really nicely. From the sound of it I would let it cook longer and get darker while the juices cook out or possibly higher the temp. which could be off
I made this for Shabbos and followed the recipe very carefully. I used a mix of white and yellow onions, as I didn’t see anything labeled Spanish onions, in the store. It was SOUPY! it had so much liquid in it, and even though it tasted good, it was runny and not visually presentable for guests. I wouldn’t make this again, unless you can suggest a solution to make the topping more gourmet.
Fresh is always better but dried will work – around a 1/4 tsp
Can I use dried thyme?
will work on it 🙂
sounds good 🙂 you can use vidalia onions which are much sweeter and could replace the honey also
I am NOT a doctor, so please do not take my word ‘medically’, however, I am also a diabetic and I’ve made this recipe without any honey/sugar. etc. I put the onions in a roasting pan, sprinkled with a LITTLE BIT of salt and let them roast for about 15 minutes. Then I added the chicken pieces, ‘nesting’ them between the onions; topped with thyme sprigs, covered tightly with foil and baked for about 20 hours. It was absolutely delicious and sweet enough for us. I apologize to the chefs for changing their recipe but it was for health reasons only.
you cook it for 20 hrs?
she probably meant 2 hours
HI SHIFRA- can you please put out more shabbat menus that can be accomplished in a short amount of time
Made it for Friday night but the onions didn’t caramelize as much as I had hoped they would. I ended up with a lot of liquid in the bottom of the pan even though I patted the chicken dry after rinsing it. I’ll have to try this recipe again and pay closer attention to making sure the chicken is really dry. It still tasted good!
Depending on how your oven works it could be it just needed more time to get nice and brown and let the flavors get more concentrated
Definitely, I havent tried it but I would cook it as long as a regular crock pot recipe – probably around 3 hours on high or longer on low
Glad you enjoyed 🙂
Can you make this in a slow cooker? If so, how long would you cook it for?
Made this last night for dinner with skinless chicken bottoms and the whole family loved it. Best part- easy clean up
Either way works
it will get slightly browned though if you cook it longer it will get a rich brown
Yes
Do you put the chicken skin side up or skin side down?
Does the chicken brown even though it is covered?
correct
Gonna try it for Shabbat. Will let you know. 🙂
thats a tough one – no sugar in any form?
yup and the flavor in this technique really comes out
it doesnt need it, but if you want to add it you can
Are there really no other spices added to the chicken? Just honey and onions?
My husband is a diabetic, what can I use instead of honey?
What a wonderful and simple recipe. I really appreciate that there isn’t any added sugar. Too many caramelized onion chicken recipes I’ve seen have brown sugar…
just do the same thing with chicken cutlets though the time may be a little less depending on the thickness of the cutlets
No Salt , Pepper or other spices?
What is your problem?
Do you have an adaptation for this with chicken cutlets?
Why cook it for such a long time?
Because you are keeping it so simple you want the flavors to get concentrated and let the juices cook out leaving you with nicely browned chicken full of flavor
Having problems
This can be done whole or with pieces. The chicken also lets out a lot of juices which help the cooking and keep it moist.
This sounds like a delicious idea but is there really enough liquid being emitted from the onions to keep all of that chicken moist while baking for 2 1/2 hours? Also, do you leave the chickens whole or disjoint them? Thank you in advance for a speedy reply.
is this for a whole chicken or chicken pieces? if you can use pieces wld u still recommend baking for 2-1/2 hrs? And do u think it wld work if the skin was taken off the pieces?
Thanks!
Do you use chicken parts or a whole chicken?
I love easy delicious recipes.