French onion roast chicken from Fine Cooking Magazine, Feb/Mar 2017 (page 20)

  • whole chicken
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Egg noodles with creamy mustard-tarragon sauce; Endive and radicchio salad with hazelnuts and Gorgonzola

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on February 02, 2017

    Disappointing. The chicken itself was pale, bland, and just not a very nice roast chicken -- it really needed at least a drizzle of olive oil before going in the pan to help crisp up the skin and some herbs for flavor. The onions didn't get nearly as darkly caramelized as shown in the picture, and they were a tad salty from the drippings (tossing them with that 1/4 tsp salt was a mistake, as what comes off the chicken is more than enough), but even so I preferred them to the chicken itself. I will probably try roasting a chicken on a bed of onions again in the future, as I really like the idea behind this, but I will not be using this recipe.

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