One of my favorite go-to entrees is a classic roast chicken.  Simple to assemble and always a crowd pleaser no matter the season, you can get as simple as you want with the flavorings (salt and pepper are really all you need) or you can get a bit more elaborate with our favorite fresh or dried spices, herbs, vegetables, citrus fruits, croutons or even special glazes.

For this tasty roast chicken, I was channeling the classic flavors found in a bowl of French Onion Soup.  We all know and love it: that hearty soup made with slowly caramelized onions, garlic, fresh herbs, white wine, broth and of course, that bubbly topping of melted cheese.  Here, I have left out the cheese portion of the soup, but have stuffed the salt-and-pepper seasoned chicken with fresh thyme, and surrounded it in the pan with the sliced Vidalia onions and peeled garlic cloves.  (And about 3/4 of the way through the cooking of the chicken, I add some white wine to the pan which helps keep the chicken moist while adding flavor to both the chicken itself, and the bed of alliums.)  I like to roast my chickens at a high heat the entire time it is in the oven; I think that produces moist meat and a perfectly browned skin.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: chicken, french onion roast chicken, french onion soup, fresh thyme, garlic, lemon juice, onions, paprika, roast chicken