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Fast, Easy Recipe For Roasted Chicken

Monday's Leftovers: Chicken With Onions and Garlic

As I mentioned before, my favorite way to buy chicken on a budget is to get it whole and cut it up into pieces, so I enjoy a taste of every part, from the wings to the drumsticks to the breasts and thighs.

Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.

For a roasted chicken recipe that you can count on again and again, keep reading.

Chicken With Onions and Garlic

Chicken With Onions and Garlic

Fast, Easy Martha Stewart Recipe For Roasted Chicken With Garlic

Ingredients

1 whole roaster chicken (about 4 pounds), cut into 8 pieces
1 tablespoon unsalted butter, softened
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 onions, quartered lengthwise
10 garlic cloves, peeled
6 sprigs thyme, plus more for garnish

Directions

  1. Preheat oven to 475 degrees. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
  2. 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.
  3. 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.

Serves 4.

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