Use the same recipe for any roast! This Onion Chicken (or Roast) is as simple and easy as can be.
My kids call this “Bobby’s Chicken”–and there’s always a pan keeping warm in the oven on long summer Friday afternoons for Toameha. And even though it’s “Bobby’s Chicken” you’ll find some unrelated little kid’s in the neighborhood/colony who also stop by for some chicken as well!
Bobby makes this chicken, then she makes a delicious roast or brisket using the same recipe! For some reason even the pickiest of eaters who don’t touch chicken at home devour this one. Maybe because it’s Bobby’s and served with love? Or maybe just because it’s really delicious?
It’s simply enough to try! The recipe works just as well over any roast. Add chicken or meat to a baking pan. Sprinkle with salt, pepper, and garlic powder.
Top with sautéed onions.
- 4-5 chicken legs, a roast, or a brisket
- Salt, pepper, and garlic powder, for sprinkling
- Oil for sautéing
- 4-5 large onions, (thinly) sliced or diced. both work!
- Heat a generous amount of oil in a frying pan. Once hot, add onions and cook until golden brown.
- Preheat oven to 350F.
- Add chicken or meat to a baking pan. Sprinkle with salt, pepper, and garlic powder. Top with sautéed onions.
- Cover well and bake for 3 hours. This will keep moist if left in the oven on a low temperature for a long time. A nice sauce will form even though there’s no liquid added.
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S says
Looks heaven! How much sauce will form?
My family members only ‘allow’ me to make chicken if it will create enough sauce to mix a generous amount into their rice. Would it taste fine to just add extra water or should I add cooking wine/soy sauce/teriyaki sauce/anything else?
Shaindy Menzer says
It forms a nice sauce but not too much. You can def try adding just a little bit of water and see how it goes.
Fran says
Chicken with or without the skin?
Shaindy Menzer says
It can be done either way. I do it with the skin for softer/ juicier chicken.
Leah says
If I want to prep this in advance, should I prep and freeze it before baking or after?
Shaindy Menzer says
It can be frozen fully cooked! To reheat warm at 200. Freezing it raw is best if you want it fresh and have the oven at a higher temperature on Yom Tov etc.. You will just need to give it an extra hour to cook through.
Leah says
Just an update, I preped it raw and then froze it. As my kids say, it was heaven!
Rivki says
What temp should meat be cooked for the 3 hrs?
Sami says
I just made this with a 2nd cut brisket. It was delicious and made quite a lot of juice on the bottom! It was a nice balance of savory and sweet.
Sharan Summers says
Just received your book… just love it… live in London.. when you say to cups of rice what is the equivalent?
TH says
Would this work with a boneless chicken roast
Hi says
Yes!
Fraidy Schwartz says
would it work with square cut flanken
Faigy D says
I just made this for Shabbos but my daughter had two servings for supper. She gives it top marks!