Tuesday, February 12, 2013

Honey Roasted Chicken With Red and White Pearl Onions

Honey Roasted Chicken with Red and White Pearl Onions
Kosher

This is a super simple recipe that is my go to when I want a fast and delicious Friday night dinner. I dressed it up with the pearl onions but you can use sliced regular onions instead.

Take a whole chicken and cut out the back bone using a heavy knife or a pair of kitchen shears and flatten it out, cracking the breast bone, also known as the keel bone, if necessary.  Don't be afraid to use a little force. Put a layer of onions in the bottom of your roasting pan. Lay your bird flat over the onions, skin side up.  Drizzle the chicken with honey and then sprinkle with a healthy dose of seasoned salt.  Roast at 350 for an hour, then crank the oven to 425 for 10 minutes or until the skin is brown and crispy.

Tip: To peel pearl onions easily cut the tops and bottoms off and blanch in boiling water for a few minutes, and the skins should slip right off.

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