Baked Chicken And Onions Recipes

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

BAKED CHICKEN WITH SWEET ONIONS

Steps:

• Heat the oven to 350 F. Grease a large, shallow baking pan or roasting pan .
• In a bowl, food storage bag, or pie plate, combine the flour, salt, pepper, paprika, and garlic powder.
• Toss chicken pieces with the seasoned flour until thoroughly coated.
• Place a large, heavy skillet over medium-high heat; add the olive oil. Working in batches, add chicken pieces to the hot oil. Cook for about 5 minutes total, turning to brown the chicken pieces on all sides.
• Arrange the browned chicken pieces in the prepared baking pan.
• Add the onions to the skillet and cook for 2 to 3 minutes, just until softened and coated with oil.
• Arrange the sweet onion slices around the chicken.
• Bake the chicken for about 45 minutes, or until the chicken is thoroughly cooked .*

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME

Steps:

• Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

TENDER ONION BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
• Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
• Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
• Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
• When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
• Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9 x 13 baking dish or roasting pan. Drizzle with olive oil; season with salt and pepper. Toss to coat.
• Arrange chicken, skin side up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 - 40 minutes. Serve hot.

BAKED CHICKEN WITH ONIONS, GARLIC & ROSEMARY

Steps:

• Position oven rack in center of oven; preheat to 400F degrees.
• Rinse chicken parts& pat dry; season liberally with salt& pepper.
• In a large bowl, toss together onion rings, garlic, oil& rosemary.
• Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
• Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
• Drizzle with an additional 2 tbsp olive oil.
• Bake until chicken is done, approximately 45-55 minutes.

BAKED CHICKEN LEGS WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Lay chicken in a roasting pan and season generously on both sides with salt and pepper. Pour apple cider vinegar and water into the bottom of the pan. Sprinkle chicken with rosemary and thyme. Arrange apple and onion wedges in and around the chicken. Drizzle everything with olive oil.
• Bake in the preheated oven for 1 hour.
• Increase the temperature to 395 degrees F (202 degrees C) and bake until the chicken is lightly browned, 5 to 15 more minutes. You can also brown the chicken under the broiler.