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.
Someone asked if this recipe is for one or two chickens. I didn’t see any answer, and I have the same question! It is not clear how much chicken, so I don’t know how much honey to use. Can anyone advise?
I made this last night for Passover and it was delicious! In order to get the onions to Caramelize, I took the chicken out of the pan when it was done cooking, scooped out some of the liquid and cooked the onions, uncovered, at 450 degrees until they turned a golden brown.
I tried it today as a trial run for Pesach and ended up with baked chicken that didn’t brown and onion soup, almost two cups of liquid from a half recipe. The onions got soft but did not caramelize. I did salt and pepper the onions and the chicken. What did I do wrong? Has anyone else had so much au jus that the onions did not caramelize? Thanks
Would this work with boneless chicken breasts? Thinking about seder, worrying about drying out. Thanks
No salt or pepper? Or garlic?
Has anyone tried this with a whole turkey or turkey breast? Wanted to make it for Passover.
Hi – can you clarify – the recipe as presented uses 2 WHOLE chickens?
It should freeze well, but it is also so super simple to make if you wanted to do it last minute.
This looks so easy! I would like to make it for Pesach Seder—- does it freeze, defrost, reheat easily? Thank you
If you ever get the nutritional information, I hope you’ll share it. I can’t think that it is that bad as 2/3 cup of honey is being shared among 16 pieces of chicken. Thanks.
I just checked it out and it should be about 250 calories, 30 grams of carbohydrates and 26 grams of sugar per serving.
Thank you so much for your answer. I just made the chicken for my son and his family on Thursday, August 4Th! Everyone loved it (and my son kept trying to insist that there was no way I could have baked it at 350 degrees for 3+ hours and have it turn out so tender!!!
Thats pretty good
I made this for a crowd (14), in two roasting pans. I uncovered the pans for an additional 30 minutes at the end. WOW! It was gorgeous and everyone loved it. It was not falling apart but had an incredibly delicious flavor.
Sure 🙂
Can this be made with boneless chicken breasts?
So glad that I decided to check Joy of Kosher for this recipe! I made it several months ago for a Shabbat dinner. It was a hit and no one would believe how easy it was to make. I let it bake for almost 3 1/2 hours and it was super moist and delicious. One person argued that it was impossible to make chicken and bake it so long in the over without it drying up! I was thinking about the recipe for this Friday night but couldn’t remember the recipe or where I saved it. I finally decided to double check your website. I should have thought of it first, after all it is for Shabbat! Just know it is easy to make and everyone loved it!
Thank you, So happy you are enjoying it 🙂
Just wanted to let you know that everyone is still enjoying this recipe! People still don’t believe how simple it is. My son called me this morning to let me know that his family is coming in and spending the night tonight. Since he said they would be here about 6, of course I said I’d make dinner. You know what is in my oven right now!!!
so happy to hear 🙂
pieces
Hi there, do you cook the chickens whole or do you break them apart and put them into 1 baking dish? Thank you!
Im sorry i dont
Your very welcome 🙂
I make this recipe quite often and it always turns out wonderful! Thank you!
Do you happen to have nutrition information for this recipe? I am cooking for a diabetic and am curious if you might know how many carbs per serving?
This recipe was incredible. I cooked it for closer to 3.5 hours For those who thought it was soupy–just keep cooking until it is a beautiful brown. Not only delicious but great presentation and frankly, quite easy to make. Thank you Shifra!
sounds like a bit much, though from experience the longer this dish cooks the stronger and better the flavor gets