Categories: Chicken
Ingredients
- 2 medium onions, cut in 8 wedges each
- 1 garlic head, peeled only
- 2 tsp paprika
- 2 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1/2 tsp black pepper
- 4 to 4.5 lb. whole roasting chicken, cavity rinsed and patted dry
- 1 tbsp canola oil
- 1 cup cold water
- 2 tsp cornstarch
- 1/2 tsp salt
Directions
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eheat oven to 425.
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Place the onions and garlic on the bottom of a 13×9-inch baking pan.
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In a small bowl, combine the paprika, thyme, rosemary, and pepper. Coat the chicken with the oil and sprinkle the paprika mixture evenly over the chicken. Place on top of the onions and garlic. Bake 60-70 minutes or until cooked through. Remove chicken with 2 large spoons, preferably slotted and place on cutting board. Let stand 10 minutes before slicing, discarding the skin.
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Meanwhile, to “degrease” the pan drippings, add the cold water to the pan drippings. Stir until well blended and drain the pan residue through a fine-mesh sieve, reserving both the liquid and the strained onion mixture. Pour the liquid portion into a Ziploc bag, seal tightly, and place in freezer for 15 minutes to allow the fat to rise to the top.
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Hold the bag over a small saucepan. Using scissors, cut about 1/4 inch off the corner of the bag, allowing the juices to pour into the saucepan. Stop the flow to prevent the fat from being released. Discard the bag with the fat. Stir in the cornstarch and salt until cornstarch is completely dissolved. Add the reserved onion mixture. Bring to a boil over medium-high heat. Boil 1 minute, stirring frequently. Serve with the sliced chicken.