(Sorry about the blurry pictures – still trying to figure this new camera and lenses.)
I’ve been wanting to make a glazed chicken for a while, and I also happened to believe that chicken and onions go wonderfully together, and because I’ve burned onions before trying to caramelize them right on top of a roasting chicken, I decided that the best thing to do would be to caramelize them separately.
Plus, it’s a great opportunity to add butter. Am I right?
Please refer to this homegrown chicken roasting guide for general directions.
Now, once you get your chicken to register the internal temperature of 160 degrees in the thigh, it’s time to apply the glaze, which is nothing more than a 50/50 mixture of balsamic vinegar and maple syrup, which turned the skin sweet and tangy and wonderful. Slather it on top of the chicken with a pastry brush (the glaze will be sort of thin, so some will run off), turn the oven temperature down to 325, and stick the chicken in the oven until the internal temperature in the thigh reaches 175 degrees.
Meanwhile, caramelize a large onion in butter. I used a red onion here, but any kind is fine – I just didn’t have any other onions on hand. Plus, red onions tend to be sweeter, which is a plus here.
Remove the chicken from the oven at let rest for about 10-15 min. Carve the chicken, arrange the pieces on a platter skin-side up, spread with the caramelized onions, and sprinkle with some minced fresh parsley. Serve with the unparalleled Russian fried potatoes. Or at least I find them unparalleled.