French Onion Sheet Pan Chicken
Ingredients
- 1/3 cup beef stock
- 2 tsp Worcestershire sauce
- 1 tbsp kosher salt, plus more as needed
- 2 tsp freshly ground black pepper
- 2 tsp smoked paprika
- 3-1/2 pounds bone-in, skin-on chicken thighs
- 3 tbsp extra-virgin olive oil, divided, plus more for brushing
- 2 tbsp unsalted butter
- 2 large Vidalia onions, thinly sliced
- 1 tsp granulated sugar
- Leaves from 3 sprigs thyme
- 1/3 cup dry sherry, dry vermouth or white wine
- 2 tbsp finely chopped fresh flat-leaf parsley leaves, plus more for garnish
- 4 garlic cloves, minced or finely grated
- 6 ounces shredded Gruyère cheese
Instructions
- Position a rack in the middle of the oven and preheat to 450°F.
- In a small bowl, whisk together the stock and Worcestershire. In another small bowl, whisk together the salt, pepper and paprika.
- Thoroughly pat the chicken dry with paper towels. Lightly brush a large, rimmed baking sheet with oil and sprinkle generously with the seasoning mixture. Place the chicken on the baking sheet, skin side up, and brush with 2 tablespoons of the olive oil. Generously season the chicken with the remaining seasoning mixture. Pour the stock mixture around the chicken (not on top), being careful not to rinse off any of the seasoning. Roast the chicken for 20 minutes.
- While the chicken is cooking, in a medium skillet, heat the remaining 1 tablespoon olive oil and the butter over medium heat until the butter has melted. Add the onions and sugar, season with a couple of generous pinches of salt, cover and cook for 15 minutes, stirring every 5 minutes and adjusting the heat as needed to prevent the onions from burning. Remove the lid and cook until the onions turn a light caramel color, about 5 minutes more. Stir in the thyme and cook until fragrant, about 2 minutes. Remove from the heat and set aside.
- In a small bowl, combine the sherry, parsley and garlic. Remove the chicken from the oven and evenly pour the sherry mixture over the thighs. Evenly divide the caramelized onions over each thigh, followed by the Gruyère.
- Return the chicken to the oven and bake until the cheese has fully melted, 10 to 15 minutes. Let rest for about 5 minutes, garnish with parsley and serve.
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