I’m BAAAAACK! I’m sure you’ve been wondering where I’ve been for the last few months. Right? Actually, let’s be real. You probably didn’t notice that you haven’t been seeing posts from me until this post popped up in your inbox and then you thought to yourself, “oh yeah…I haven’t gotten an email from her in a while.” It’s okay, my feelings aren’t hurt
Over the last few months I have been busy with getting married and moving to Los Angeles! AHH! Exciting times. And stressful times. Trust me, there are many times I would have much rather talked to you about my recent salmon obsession (more on that soon), or shared with you my secret for making a huge batch of cookies faster than you ever thought possible, but alas, there are only so many hours in a day. So things like choosing flower arrangements, stressing over making seating assignments, and going to Bed Bath and Beyond for the billionth time to buy organizers for my kitchen won out. But now things have calmed down, I am happily settling into married life in sunny California, and Pass the Challah is back in action!
But before I launch into a new recipe, I thought I would take a second to share with you the most popular recipe of 2016! It’s Onion Roasted Chicken with over 21,000 page views! I must say, I’m not super surprised that this was the most popular recipe this past year. Because it’s just so darn easy and delicious! All you do is dump the ingredients into a Ziploc bag, throw it around a few times, and plop everything onto a baking dish. 45 minutes later, you have a mouth-watering meal that is GUARANTEED to please. Everybody. Trust me on this.
I’m so excited to be sharing my recipes with you again and can’t wait for another delicious year. Without further ado, here’s your top pick of 2016—Onion Roasted Chicken. (Guys, I just spelled “Onion” as “Union”. Like UN-ion. And it took me a while to figure out why it looked funny. I knew I’d been away from food writing for too long…)
Onion Roasted Chicken
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.
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.
- 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
- Preheat oven to 425 degrees.
- 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.
- 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!