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Instructions |
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Preheat oven to 350F. In large shallow roasting pan place half the onions in an even layer. Sprinkle with 1/4 tsp salt; set aside. Fold chicken neck skin onto chicken back, secure with small skewer; tie legs to tail with kitchen string. Tie wings close to body or twist wing tips up and tuck under back of chicken.
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In small bowl combine sugar and remaining seasonings. Brush chicken with oil. Sprinkle spice mixture and rub in with fingers. Place chicken breast side up on onions in pan. If desired, insert meat thermometer into center of inside thigh muscle (do not allow to touch the bone). Loosely cover with foil.
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Roast 1 HR. Remove foil. Add remaining onions to the pan. Roast, uncovered, 30 minutes; cut strings on legs and wings. Roast 30-45 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees in the thigh). Cover with foil. Let stand 15 minutes before carving. Serve chicken with roasted onions and optional chard leaves.
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Suggestions |
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I like to remove the chicken to a serving platter and then caramalize the onions a little more on the stove top. My favorite go-to recipe for chicken.
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Originally Submitted
11/15/2012
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