Print

Sheet-Pan Roasted Red Onion Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and flavorful sheet-pan dinner featuring juicy roasted chicken cooked over sweet, caramelized red onions for a comforting and satisfying meal.

Ingredients

  • 4 bone-in, skin-on chicken thighs or breasts
  • 2 large red onions, thickly sliced
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Spread the sliced red onions evenly across the sheet pan.
  3. Place the chicken pieces on top of the onions.
  4. In a small bowl, mix olive oil, minced garlic, thyme, oregano, paprika, salt, black pepper, and lemon juice.
  5. Brush or spoon the seasoned oil mixture evenly over the chicken.
  6. Roast for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
  7. Remove from the oven and let the chicken rest for 5 minutes.
  8. Garnish with fresh parsley before serving.

Notes

  • Boneless, skinless chicken can be used; reduce cooking time by 5–10 minutes.
  • Add baby potatoes or sliced carrots for a complete one-pan meal.
  • Thin lemon slices can be roasted on top for extra brightness.
  • A drizzle of balsamic vinegar adds deeper flavor.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in a 325°F oven for 15–20 minutes to maintain moisture.

Nutrition

Find it online: https://cookedbymaya.com/sheet-pan-roasted-red-onion-chicken/