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Rosemary And Onion Roast Chicken Recipe

Looking for an easy dinner using chicken thighs and simple ingredients likely to be found in your pantry and fridge? There’s no need to turn on the oven or fire up the grill with this recipe; turn on the stovetop and let the flavors of caramelized onions and rosemary do the work for you.

Rosemary And Onion Roast Chicken

The chili powder-honey mixture brings out warmth and sweetness as the thighs cook. Prefer not to include the honey? That’s fine – the chili powder, ginger paste, and lemon juice bring a spicy bite to this marinade.

Try these thighs with a salad or make a celeriac mash. The creamy twist on mashed potatoes will pair well with these thighs. Use any leftover chicken in a salad or toss in a breakfast scramble.

Rosemary And Onion Roast Chicken Recipe

Serves: 4 Prep: 15 min Cook: 35 min

Ingredients

Rosemary And Onion Roast Chicken Recipe Preparation

Preparation

  1. In a bowl, combine the chili powder, ginger paste, lemon juice, honey, and olive oil.
  2. Season the chicken thighs to taste, and brush with the chili powder mixture.
  3. Heat the ghee in a skillet over medium-high heat.
  4. Brown the chicken thighs on both sides for 2 to 3 minutes until the skin is nice and browned. Set aside.
  5. Lower the heat to medium, add the onion and rosemary, and cook for 1 minute until the onion becomes fragrant.
  6. Return the chicken to the pan, skin side up, and cover.
  7. Cook 20 to 25 minutes, mixing around the onion every 5 minutes.
  8. Once the chicken is cooked through, add the balsamic to the onions and give one last stir.
  9. Cook for another 2 to 3 minutes and serve.
rosemary and onion roast chicken recipe
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Rosemary And Onion Roast Chicken Recipe

Whip up an easy dinner with these skin-on chicken thighs, caramelized onions and a chili powder-honey seasoning.
Course Main Course
Cuisine American
Keyword mushroom-onion sauce, roast chicken, rosemary
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 525kcal
Cost 12

Ingredients

  • 5 to 6 chicken thighs bone-in, skin on
  • 2 tbsp. ghee
  • 1 tbsp. chili powder
  • 1 tbsp. ginger paste
  • 1 tbsp. lemon juice
  • 2 tbsp. raw honey
  • 2 tbsp. olive oil
  • 4 large onions diced
  • 2 sprigs fresh rosemary minced
  • 1 tbsp. balsamic vinegar
  • Sea salt and freshly ground black pepper

Instructions

  • In a bowl, combine the chili powder, ginger paste, lemon juice, honey, and olive oil.
    1 tbsp. chili powder, 1 tbsp. ginger paste, 1 tbsp. lemon juice, 2 tbsp. raw honey, 2 tbsp. olive oil
  • Season the chicken thighs to taste, and brush with the chili powder mixture.
    5 to 6 chicken thighs, Sea salt and freshly ground black pepper
  • Heat the ghee in a skillet over medium-high heat.
    2 tbsp. ghee
  • Brown the chicken thighs on both sides for 2 to 3 minutes until the skin is nice and browned. Set aside.
  • Lower the heat to medium, add the onion and rosemary, and cook for 1 minute until the onion becomes fragrant.
    4 large onions, 2 sprigs fresh rosemary
  • Return the chicken to the pan, skin side up, and cover.
  • Cook 20 to 25 minutes, mixing around the onion every 5 minutes.
  • Once the chicken is cooked through, add the balsamic to the onions and give one last stir.
    1 tbsp. balsamic vinegar
  • Cook for another 2 to 3 minutes and serve.

Nutrition

Calories: 525kcal | Carbohydrates: 19g | Protein: 29g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 169mg | Potassium: 521mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1315IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg