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–+ servings

Roasted Chicken with Schmaltz and Onions

A whole chicken roasted under a blanket of caramelized onions and rendered schmaltz for maximum flavor.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Jewish
Servings: 6 servings
Calories: 440kcal

Ingredients

  • 1 whole chicken about 4–5 lbs
  • 1/4 cup schmaltz melted
  • 3 onions sliced
  • Salt and black pepper to taste
  • 1 tsp paprika

Instructions

  • Preheat oven to 400°F (200°C).
  • Scatter half the sliced onions in the bottom of a roasting pan.
  • Pat the chicken dry, then rub all over with schmaltz, salt, pepper, and paprika.
  • Place the chicken on top of the onions in the pan, and scatter the remaining onions over and around it.
  • Roast 20 minutes, then reduce heat to 350°F (175°C) and continue roasting 55–65 minutes, basting once or twice, until a thermometer in the thigh reads 165°F (74°C).
  • Rest 10–15 minutes before carving, and serve with the roasted onions.

Nutrition

Serving: 1serving | Calories: 440kcal | Protein: 38g | Fat: 31g | Fiber: 1g
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