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Fast, Easy Martha Stewart Recipe For Roasted Chicken With Garlic

Chicken With Onions and Garlic

Chicken With Onions and Garlic

From Martha Stewart Living


  1. 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


  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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