Ingredients
1 cup onion
5 tablespoons butter
1 (4 lb) whole chickens
12 teaspoon salt
12 teaspoon pepper
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Standard Malabar black peppercorns — everyday grinding pepper
Ground onion — rubs, dressings, soups, universal seasoning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Standard Malabar black peppercorns — everyday grinding pepper
Ground onion — rubs, dressings, soups, universal seasoning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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saute onion in butter until soft. pour over chicken in baking dish that has water in bottom. salt and pepper. wrap tinfoil over baking dish and bake at 375 degrees for 30 minutes. uncover chicken and continue baking for 30 minutes. check chicken by poking with fork--if no blood comes out, it is done. the chicken skin should be golden brown with bigger chickens it's going to take longer to cook. marie said it took about 90 minutes to do 5 lbs and there's nothing worse than underdone chicken.