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.
