Lemon-Herb Baked Chicken With Onions

Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
Yield: Serves 5, Phase 3

Ingredients

• Olive oil (Phase 3 only)
• 1 1/2 cups pearl, cipollini or other small white onions, peeled*
• 4-pound fryer chicken, quartered (or chicken leg quarters or bone-in breasts)
• 1/4 cup chicken broth
• 5 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried tarragon (or dried thyme leaves)
• Sea salt, pepper, and paprika

Instructions

Preheat the oven to 375 F.

Lightly brush a 13-by-9-inch baking dish with olive oil (Phase 3 only)

Arrange the chicken and onions in the baking dish.

Combine the broth, garlic, lemon juice, and tarragon or thyme, and pour it over the chicken and onions. Sprinkle with salt, pepper, and paprika. Bake for 30 minutes.

Baste the chicken with the pan juices, and bake for 45 minutes longer (less for bone-in breasts), or until the chicken is cooked through and browned.
Notes

*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.

If making this for Phase 1 and 2, omit oil-coating the baking dish. Use a nonstick baking pan, or use a spatula to move the chicken around every 10 minutes to prevent sticking.

Source: Haylie Pomroy