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Sheet-Pan Roasted Red Onion Chicken

Recipes

Jennifer Scott
September 4, 2025

why make this recipe

Sheet-Pan Roasted Red Onion Chicken is a delicious and easy meal perfect for busy weeknights or casual gatherings. You get the rich flavors of roasted chicken with the sweetness of red onions and garlic all in one pan. It’s simple to prepare, and cleanup is a breeze, thanks to using just one sheet pan. This recipe is both comforting and satisfying, making it a great choice for any occasion.

how to make Sheet-Pan Roasted Red Onion Chicken

Ingredients

4 medium red onions, sliced into 3/4 inch-thick wedges
4 cloves garlic, peeled
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh thyme, plus more for serving
1 Tbsp. extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces
2 tsp. paprika
1 Tbsp. unsalted butter, softened
1 tsp. sweet white vinegar
Pinch of crushed red pepper flakes

Directions

Arrange a rack in the center of the oven (with no rack above it) and preheat to 450 degrees F. Place a baking sheet on the rack to preheat.
In a large bowl, combine the onions, garlic, sage, thyme, and olive oil; season with salt and black pepper. Toss until coated, separating some but not all of the onion layers.
Pat the chicken dry and season all over with paprika, salt, and black pepper. Arrange the chicken breast side up, tie legs with kitchen twine (optional), and tuck wing tips underneath.
Carefully transfer the onion mixture to the preheated baking sheet and arrange in an even layer. Place the chicken on top of the onions in the center of the sheet.
Roast the chicken and onions, rotating the pan halfway through, until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 60 to 70 minutes.
Transfer the chicken to a cutting board. Transfer half of the onions and all of the garlic to a blender. Add butter, vinegar, red pepper flakes, 1/4 tsp. salt, and 2 Tbsp. water. Blend until smooth.
Break the chicken down into 8 pieces. Transfer the remaining onions to a platter. Place the chicken pieces on top and spoon the onion sauce over the chicken. Top with thyme.

how to serve Sheet-Pan Roasted Red Onion Chicken

Serve this dish hot off the pan. The chicken pieces look great on a platter with the roasted onions around them. You can add some fresh thyme on top for a pop of color. Pair it with your favorite side, like a simple green salad or some crusty bread to soak up the tasty sauce.

how to store Sheet-Pan Roasted Red Onion Chicken

To store leftovers, let the chicken and onions cool completely. Place them in an airtight container and store in the refrigerator for up to 3 days. To reheat, you can warm them in the oven at 350 degrees F until heated through.

tips to make Sheet-Pan Roasted Red Onion Chicken

Make sure to pat the chicken dry before seasoning. This helps the skin get crispy.
For even cooking, try to arrange the chicken and onions in a single layer; this ensures everything roasts evenly.
Feel free to mix in other vegetables like carrots or potatoes for more variety. Just make sure they cook in the same time frame as the chicken.

variation

You can switch the red onion with other types of onions, such as shallots for a sweeter flavor. Also, using rosemary instead of sage or thyme can change things up a bit and add a different aroma.

FAQs

What if I don’t have a whole chicken?
You can use 8 assorted chicken pieces like thighs, drumsticks, or breasts instead. Cooking time may vary slightly.

Can I use frozen chicken?
It’s best to use thawed chicken for this recipe to ensure proper cooking. If using frozen, make sure to cook it for a longer time.

Can I make this recipe ahead of time?
You can prepare the onions and season the chicken ahead of time. Store them separately in the fridge and assemble them on the baking sheet just before roasting.

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Jennifer Scott

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