French onion sheet pan chicken from Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments (page 187) by Jocelyn Delk Adams

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

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

  • Eat Your Books

    Can substitute dry vermouth or white wine for dry sherry.

  • Misa925 on August 23, 2025

    Great keeper recipe for bone-in skin-on thighs! Used 8 thighs = 3 lb (after trimming excess skin) & made a few changes due to ingredients I had (& almost always have) on hand. Used yellow onions instead of Vidalia (we actually prefer less-sweet French onion soup). Added 1/4 tsp extra sugar whilst caramelizing. Next time - start caramelizing onions FIRST because they took an extra 15 minutes to get them the lovely brown color that we like. Used Better Than Bouillon beef & chicken stocks, added 1/8 tsp powdered bay leaf to the chicken stock (used instead of sherry). Used dried thyme (1 heaping tsp), 10 Swiss cheese slices (6 oz). Served with gnocchi... but that sauce was so tasty next time will go with linguine or pasta shapes so I can flood it with the sauce. Was concerned about soggy skin being yucky when eating but it disappeared under the onions/cheese & husband didn't even know it was there. Other than the onions, the timing was perfect & salt amount was spot on, too.

  • racheljmorgan on June 28, 2023

    This was really good, a new favorite for us. It's rich, delicious, salty. All the enjoyment of French onion soup without the bread. The EYB preview is missing the 2nd pg, but the full recipe is on the internet so it wasn't a panic moment mid-cooking when I noticed. Substituted boneless, skinless thighs and they worked great.

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