French Onion Roast Chicken Quarters

Serves: 4

Ingredients

Chicken

 
• 4 chicken leg quarters (about 3–4 lbs total)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (for color and depth)
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)

Caramelized Onion Base

 
• 4 lg yellow onions, thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp sugar (to help deepen caramelization)
• 2 tsp fresh thyme leave

Directions

 
1. Preheat the oven to 425ºF.
2. Pat the chicken quarters dry. Rub with olive oil, salt, pepper, paprika, and thyme.
3. Arrange on a sheet pan fitted with a rack (or directly on a pan lined with onions if you want extra drippings flavor).
4. Roast for 40–50 minutes, until the skin is deep golden brown and crispy, and the internal temperature reaches 165ºF at the thickest part. Rest for 10 minutes before serving.
5. While the chicken roasts, melt the butter and olive oil in a large skillet over medium-low heat. Add the onions and salt.
6. Cook slowly, stirring occasionally, until the onions are deep golden brown (30–40 minutes).
7. Stir in the sugar midway if needed to help caramelize. Continue stirring until the onions reach desired doneness and a deep, rich golden color.
8. Spoon the caramelized onion mixture onto a platter.
9. Arrange the roasted chicken quarters on top.
10. Spoon a little pan juice over the chicken to glaze lightly and serve