I created this brand-new recipe for my wife because she was unable to locate one she liked. Everyone who tried it praised it. I hope I’ve written enough about it to encourage others to give it a shot.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 small onion, sliced
- 1 (3 pound) whole chicken, cut in half, backbone removed
- salt as needed
Instructions
- Preheat the oven broiler. Set an oven rack about 7 to 8 inches from the heat source.
- Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves skin-side down over onion rings.
- Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 15 g |
| Sodium | 83 mg |
| Sugars | 1 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
As always, Chef John does not disappoint. Simple yet full of flavor! Thank you!
This recipe was super simple but still came out moist and very tasty! The trick is to follow Chef John’s instructions and turn the chicken halves every 7 minutes! My wife and I both agreed I would be making this again!
Either his chicken is small or his onions are huge. I sliced a large onion and it didn’t fill the casserole the way his onion did. It would have been good to have some spice rub suggestions, but it was very good!
Makes really good chicken with minimal fuss. You can service this dish with any side dishes perfect. Thanks John
My husband and I loved this chicken dish but then again Chef John is the best Chef!!!
Chicken was excellent. All that salt on the skin was delicious. I’m never doing the onions thing again though. They charred to black and the smoke billowed out and burned my eyes when I opened the oven door. The whole house smelled for hours. My oven rack is either 7″ or 5″ from the broiler elements, so I picked the 7″ and put the broil on high. Next time I’ll chose the 5″ and put the broil on medium. I’ll also take off the wing to better expose the thick part of the breast to the heat.
Wow! This recipe was soooo good! It took a little longer because my chicken weighed more, but as always with Chef John, it did not disappoint! Still didn’t take as long as roasting a whole chicken so that was great. The only thing I added was some paprika along with the salt and it was just perfect. Side dish was vegetable tikka masala and it paired so well! This is a definite do over. My family loved it. Thanks Chef John! God bless you for your talent and enthusiasm in the way you teach! You always come through!
Pretty simple recipe, pretty tasty result. Glass under broiler . . . rookie mistake.
This chicken was delicious. After reading some of the comments I realized I shouldn’t use the Pyrex casserole dish I had planned to use because I found out that Pyrex could possibly shatter or crack under the broiler. I also added lemon pepper seasoning to the salt to flavor the chicken. I love how easy and delicious this was, especially the crispy skin! Definitely a dish I will make again and again. Thanks Chef John!
This is just a wonderful, simple, old school broiled chicken recipe – the kind I grew up on – made by my mother or grandmother. The only thing I did just a little differently was I raised the chicken slightly above the onion rings and added a few lemon rounds to the onions. Perfect!
Made it as presented, but, meh, kinda boring. My favorite way is using bottled Greek Salad dressing as a marinade, and marinate for 1-2 days…It smelll SO good when it is cooking, and is so very tasty when ready. I use leg quarters or just thighs, lot’s more flavor!! My family raves about it! If your broiler has a high and low setting, use the low setting to prevent burning.
I added lemon juice – nom nom!!!!!
I’ve made this chicken many times. At first I used to buy a whole chicken and cut it up and that was a lot of work. Now for a quick dinner I buy pieces according to my family’s taste and I broil it in the same manner. Usually roast potatoes along with it. When the 28 minutes is up I usually move the chicken down lower and the potatoes up in the oven just Incase the chicken needs a bit more time to roast. In about 45 minutes I have a delicious meal ready, chicken is always moist.
Simple and delicious! The family loved it
This was awesome! So juicy and easy to do!
I use drumsticks and they came out delicious. Very easy to make and young kids love it. Will definitely make it again.
Very easy, quick and delicious. I did add a bit of rosemary and pepper. The whole family loved it. I made gravy with the drippings and everyone said it was the best gravy ever.
Best broiled chicken ever I used thighs. Easy- peasy!
Made this just as easily as described… added rosemary and was devoured. A really simple way to prepare a fryer.
Couldn’t be easier. I had no idea chicken this simple could taste so good. I’ll add a few spices next time but they’re probably not even necessary! Served with rice and salad.
Delicious! Simple and straightforward. Perfect in 35 minutes at 450 in broiler. Springer offers a cage -free humane certified 3 pounder. Used aluminum broiler pan.