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Onion Roasted Chicken

A classic roasted chicken recipe, because nothing tastes better than perfectly roasted chicken.  With just chicken, carrots, potatoes, and onion soup mix, it’s so easy (yet so delicious!) that it feels like cheating.

Onion Roasted Chicken- A classic roasted chicken recipe, because nothing tastes better than perfectly roasted chicken. With just chicken, carrots, potatoes, and onion soup mix, it’s so easy (yet so delicious!) that it feels like cheating.

Sometimes you just want the classics.  I love love LOVE trying new ingredients, new cuisines, and new cooking methods.  But sometimes what sounds best are those familiar, cozy flavors that never go out of style.  When that’s what I’m in the mood for, onion roasted chicken and potatoes is my go-to recipe.  I mean let’s be real for a second.  Is there really anything better than perfectly roasted chicken and potatoes?

I feel like it’s one of life’s hidden tricks that something so delicious is so simple.  When else is the best thing also the easiest thing?  Definitely not when it comes to finding the best dress for your friend’s wedding.  Or the best shoes to match the dress, that don’t make you want to rip your feet off.  Or the best deal on plane tickets that also maximizes your time at the wedding but lets you sleep at least one normal night but not have to use up all your vacation days at work.   Whatever.  This chicken is one of those rare moments so let’s just enjoy it.

Onion Roasted Chicken- A classic roasted chicken recipe, because nothing tastes better than perfectly roasted chicken. With just chicken, carrots, potatoes, and onion soup mix, it’s so easy (yet so delicious!) that it feels like cheating.

This recipe uses onion soup mix to subtly but perfectly enhance the classic flavor of roasted chicken.  It’s not too overpowering.  Not too in your face.  Just enough to make the chicken sing on your taste buds.  And it’s cooked alongside potatoes and carrots, which absorb all that chicken amazingness.  Yum.  Those are some good potatoes right there, trust me.

So next time you need a quick meal to put on the dinner table, or a dish that will please all your guests (is it just me or is that getting harder and harder these days?), or a tiny break from real life to relish in those classic flavors, onion roasted chicken is there for you.  Enjoy.

Onion Roasted Chicken- A classic roasted chicken recipe, because nothing tastes better than perfectly roasted chicken. With just chicken, carrots, potatoes, and onion soup mix, it’s so easy (yet so delicious!) that it feels like cheating. passthechallah.com

4.0 from 3 reviews
Onion Roasted Chicken
 
Recipe type: Meat
Serves: 4
Ingredients
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 3 carrots, peeled and cut into chunks
  • 5 potatoes, cut into chunks (I like to use a mix of russet, red, and Yukon gold potatoes)
  • 1 ½ packets Onion Soup Mix
  • ¼ cup olive oil
  • 1 tsp garlic powder
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl or ziploc bag, combine all ingredients and mix until the seasonings are coating the chicken, potatoes and carrots. Pour into a 9x13 pan in an even layer.
  3. Roast in the oven for 45 minutes, or until the carrots are cooked through and the chicken juices run clear. I like to baste a couple of times while it’s cooking. Enjoy!

Another delicious chicken recipe: Crunchy Cornflakes Chicken

Crunchy Cornflakes Chicken

 

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{ 17 comments… add one }
  • Theresa March 4, 2016, 7:32 pm

    It was delicious. Thank you!

  • Wendy April 25, 2016, 12:46 pm

    Is the olive oil the only liquid you use? or do you mix the onion soup up?

    • Samantha April 27, 2016, 11:02 am

      Hi Wendy, thanks for stopping by! The olive oil is the only liquid you use. The onion soup mix is used on it’s own (without any additional liquid added). Let me know how it turns out! I love this recipe :)

  • Darla Peduzzi May 23, 2016, 1:06 pm

    I’m always looking for new chicken recipes and this sounds so good. I think my family would love it! Thanks so much for sharing!

    • Samantha May 24, 2016, 9:05 pm

      Hi Darla! Thanks so much for stopping by! This recipe is definitely a crowd pleaser, so I’m sure your family would really like it. Let me know what they think!

  • Rebecca June 9, 2016, 12:48 pm

    Hey! So do I mix the soup mix, garlic powder and olive oil together and that’s what coats the chicken, potatoes and carrots? Or mix the olive oil and garlic powder cover the stuff then sprinkle the soup mix? Thanks!

    • Samantha June 9, 2016, 3:00 pm

      Hi Rebecca! Thanks so much for stopping by! I literally dump all the ingredients in a ziploc bag or bowl and mix it! So the soup mix, garlic powder, and olive oil all get mixed together at the same time to coat the chicken, potatoes, and carrots. Let me know how you like it! I’d love to hear what you think :)

  • Phil Bebbington June 11, 2016, 7:46 am

    Hello from the Republic of Ireland ! I enjoy USA style foods but unfortunately living here on the edge of Europe, it is sometimes difficult or actually impossible to get some ingredients which are probably very commonplace on your side of the big pond ! E.G. ONION SOUP MIX ? Is this similar to French Onion Soup ( very brown salty-sweet and caramelised ) other recipes with ingredients like ” Yellow Cake Mix ” have us poor Paddies bewildered also LOL ! If we do find USA or Canadian foods here in posh delicatessens they are usually ridiculously expensive, E.G Reese’s peanut products, Aunt Bessie’s products, Fruit Loops, Bourbon, Herscheys, are all 4 or 5 times the price of the USA costs ( my brother goes to Florida most years for vacations ) Le gach dea guí ó Éireann = with every best wish from Ireland !

  • Mike January 8, 2017, 4:53 pm

    Could you sub breasts for the thighs & drumsticks? If so, any changes?

    • Samantha January 9, 2017, 10:32 am

      Hi Mike! You could definitely substitute breasts! Since breasts will cook a lot faster than the potatoes and carrots, I would try mixing all the ingredients in a ziploc bag, just cooking the potatoes and carrots for the first 25 minutes, and then adding the breasts for the last 20-25 minutes so everything finishes cooking at the same time.

  • Leslie April 11, 2017, 7:27 am

    I made this last night and it was not good. I think one of the reasons was because we are at high altitude. The chicken was not done nor was the potatoes and this was after an hour of cooking. Next time the oven will be set at 350 and the chicken seasoned with salt pepper and onion soup.

    • Samantha April 14, 2017, 2:46 pm

      Hi Leslie. I am so sorry to hear it didn’t work out for you! But I appreciate you letting me know. A failed recipe is the worst :( Honestly I am surprised it wasn’t done…if anything I have the opposite problem of the potatoes cooking too quickly. Your oven was set at preheated 425 degrees for the full hour? Have you tried buying a cheap oven thermometer to test if your oven is actually cooking at the correct temperature? Chicken should be fully cooked after an hour at 425…

  • Marcy June 12, 2017, 4:18 pm

    Hi I made this last month and it was s big hit! Too hot today to turn oven on though. Do you think an electric toaster would work?

    • Samantha June 14, 2017, 11:15 am

      Hi Marcy! YAY! I’m so happy to hear :) I have a large toaster oven that fits a 9×13 and I definitely think it would work. If that’s what you have, go for it! I wouldn’t adjust the recipe at all, so you should be good to go. Let me know how it turns out!

  • Kim November 7, 2017, 9:16 am

    When you say in the recipe roast in the oven for 45 mins does that mean bake at 425 for 45 mins or is there a function on the oven that roasts?? Also could you use a 9X13 clear glass pyrex? Does it matter if it’s clear or coated?
    Thanks so much,
    Kim J. :)

    • Samantha November 9, 2017, 1:08 pm

      Hi Kim! You are exactly right, I mean bake at 425 for 45 minutes :) And yes, you can definitely use a clear glass pyrex or coated. I find that things in pyrex glass have a tendency to cook a little faster, so I would just keep an eye on it starting at 40 minutes to make sure it doesn’t burn. Let me know how it turns out and if you have other questions! Enjoy!

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