SHEET PAN CHICKEN

MY SISTER MARY HAD BEEN RAVING ABOUT MELISSA CLARK'S SHEET PAN CHICKEN RECIPES IN THE NEW YORK TIMES.  BUT I'D NEVER HAD MUCH LUCK WITH COOKING CHICKEN THIS WAY.  PREVIOUS ATTEMPTS HAD RESULTED IN DRIED OUT CHCKEN WITHOUT ANY OF THE JUICINESS OR FLAVOR THAT I GET WITH STOVE TOP, PAN COOKING.  THEN I FOUND MYSELF IN A STRANGE KITCHEN WITH A BUNCH OF CHICKEN LEGS AND NOT THE RIGHT PAN TO COOK THEM IN.  SO I CHECKED OUT MELISSA AND REALIZED IMMEDIATELY THE SECRET TO HER SUCCESS -- ONIONS.  LOTS OF ONIONS WHICH SURROUND THE CHICKEN KEEPING IT MOIST AND LENDING IT BOTH FLAVOR AND THE WONDERFUL BONUS OF CHICKEN-FLAVORED CARAMELIZED ONIONS.  MELISSA HAS A BUNCH OF RIFFS ON THIS BASIC TECHNIQUE, WHICH IS PRETTY FOOLPROOF.  I WORKED WITH WHAT WAS AT HAND -- ONIONS, GARLIC, ROSEMARY, AND LEMONS.  I DUPLICATED THE DISH WHEN I GOT HOME WITH A SIMILARLY SATISFYING RESULT.  

 6 WHOLE CHICKEN LEGS
 4 RED ONIONS
 8 GARLIC CLOVES
 2 LARGE LEMONS
 FRESH ROSEMARY AND/OR THYME

1

PRE-HEAT OVEN TO 450º. POSITION RACK IN TOP THIRD OF THE OVEN.

PREPARE THE ONIONS. PEEL BACK SKIN FROM THE STEM END, LEAVING THE ROOT IN TACT. DON'T REMOVE THE SKIN. IT WILL SERVE AS A HANDLE WHEN YOU SLICE THE ONIONS. SLICE A SMALL PIECE OFF ONE SIDE SO THE ONION DOESN'T ROLL AROUND WHEN YOU CUT IT. SLICE THE ONIONS IN 1/4-INCH ROUNDS.

SLICE THE LEMONS INTO 1/4-INCH ROUNDS.

PEEL THE GARLIC CLOVES AND SLICE THINLY.

ARRANGE THE ONIONS AND GARLIC ON A RIDGED SHEET PAN. NESTLE THE CHICKEN AMONG THE ONIONS. SALT AND PEPPER.

TOP WITH SPRIGS OF HERBS. ARRANGE THE LEMON SLICES ON TOP.

DRIZZLE ABOUT 1/2 CUP OF OLIVE OIL OVER THE CHICKEN AND ONIONS.

PLACE IN THE OVEN.

BAKE 20 MINUTES. SLIDE OUT THE PAN AND TURN THE ONIONS.

BAKE 25-35 MINUTES MORE. CHICKEN IS DONE WHEN THE JUICE FROM THE THICKEST PART OF THE THIGH RUNS CLEAR.

ARRANGE ON A SERVING PLATTER.

SERVES 4-6

Ingredients

 6 WHOLE CHICKEN LEGS
 4 RED ONIONS
 8 GARLIC CLOVES
 2 LARGE LEMONS
 FRESH ROSEMARY AND/OR THYME

Directions

1

PRE-HEAT OVEN TO 450º. POSITION RACK IN TOP THIRD OF THE OVEN.

PREPARE THE ONIONS. PEEL BACK SKIN FROM THE STEM END, LEAVING THE ROOT IN TACT. DON'T REMOVE THE SKIN. IT WILL SERVE AS A HANDLE WHEN YOU SLICE THE ONIONS. SLICE A SMALL PIECE OFF ONE SIDE SO THE ONION DOESN'T ROLL AROUND WHEN YOU CUT IT. SLICE THE ONIONS IN 1/4-INCH ROUNDS.

SLICE THE LEMONS INTO 1/4-INCH ROUNDS.

PEEL THE GARLIC CLOVES AND SLICE THINLY.

ARRANGE THE ONIONS AND GARLIC ON A RIDGED SHEET PAN. NESTLE THE CHICKEN AMONG THE ONIONS. SALT AND PEPPER.

TOP WITH SPRIGS OF HERBS. ARRANGE THE LEMON SLICES ON TOP.

DRIZZLE ABOUT 1/2 CUP OF OLIVE OIL OVER THE CHICKEN AND ONIONS.

PLACE IN THE OVEN.

BAKE 20 MINUTES. SLIDE OUT THE PAN AND TURN THE ONIONS.

BAKE 25-35 MINUTES MORE. CHICKEN IS DONE WHEN THE JUICE FROM THE THICKEST PART OF THE THIGH RUNS CLEAR.

ARRANGE ON A SERVING PLATTER.

SERVES 4-6

SHEET PAN CHICKEN
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