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Caramelized Onion Chicken


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Caramelized Onion Chicken


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Caramelized Onion Chicken

A sweet and savory chicken dish that takes minutes to prepare. The secret is the onions and the long cooking time.


  • Prep Time : 15 min
  • Cook Time : 2 hour, 30 min
  • Ready Time : 2 hour, 45 min




  • 2 chickens
  • 4 Spanish onions
  • 2/3 cup of honey
  • 3 sprigs of thyme


Preheat oven to 350 degrees.

Cut onion in thin slices and place in large baking pan.  Place thyme sprigs over onions.

Clean chickens by running under cold water, trimming fat with kitchen scissors and drying with a paper towel.

Place chicken in baking pan. Drizzle honey on top of chicken.  Cover tightly with foil and bake for 2 ½ hours in a 350 degree oven.


As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) -Subscribe Now


About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




60 Responses to Caramelized Onion Chicken

  1. I love easy delicious recipes.

  2. Do you use chicken parts or a whole chicken?

  3. avatar says: Mirel

    is this for a whole chicken or chicken pieces? if you can use pieces wld u still recommend baking for 2-1/2 hrs? And do u think it wld work if the skin was taken off the pieces?

  4. avatar says: FAL

    This sounds like a delicious idea but is there really enough liquid being emitted from the onions to keep all of that chicken moist while baking for 2 1/2 hours? Also, do you leave the chickens whole or disjoint them? Thank you in advance for a speedy reply.

  5. This can be done whole or with pieces. The chicken also lets out a lot of juices which help the cooking and keep it moist.

    • avatar says: Ruth

      Why cook it for such a long time?

      • Because you are keeping it so simple you want the flavors to get concentrated and let the juices cook out leaving you with nicely browned chicken full of flavor

  6. Having problems

  7. avatar says: Rachel

    Do you have an adaptation for this with chicken cutlets?

    • just do the same thing with chicken cutlets though the time may be a little less depending on the thickness of the cutlets

  8. avatar says: Felise

    No Salt , Pepper or other spices?

  9. What a wonderful and simple recipe. I really appreciate that there isn’t any added sugar. Too many caramelized onion chicken recipes I’ve seen have brown sugar…

  10. My husband is a diabetic, what can I use instead of honey?

    • thats a tough one – no sugar in any form?

    • avatar says: AILUY

      I am NOT a doctor, so please do not take my word ‘medically’, however, I am also a diabetic and I’ve made this recipe without any honey/sugar. etc. I put the onions in a roasting pan, sprinkled with a LITTLE BIT of salt and let them roast for about 15 minutes. Then I added the chicken pieces, ‘nesting’ them between the onions; topped with thyme sprigs, covered tightly with foil and baked for about 20 hours. It was absolutely delicious and sweet enough for us. I apologize to the chefs for changing their recipe but it was for health reasons only.

  11. avatar says: sgnehrer

    Are there really no other spices added to the chicken? Just honey and onions?

    • correct

      • avatar says: sgnehrer

        Gonna try it for Shabbat. Will let you know. :-)

        • avatar says: sgnehrer

          Made it for Friday night but the onions didn’t caramelize as much as I had hoped they would. I ended up with a lot of liquid in the bottom of the pan even though I patted the chicken dry after rinsing it. I’ll have to try this recipe again and pay closer attention to making sure the chicken is really dry. It still tasted good!

          • Depending on how your oven works it could be it just needed more time to get nice and brown and let the flavors get more concentrated

  12. avatar says: ilenemm

    Does the chicken brown even though it is covered?

  13. avatar says: fraidykay

    Do you put the chicken skin side up or skin side down?

  14. avatar says: Abby

    Made this last night for dinner with skinless chicken bottoms and the whole family loved it. Best part- easy clean up

  15. avatar says: Jaime S

    Can you make this in a slow cooker? If so, how long would you cook it for?

    • Definitely, I havent tried it but I would cook it as long as a regular crock pot recipe – probably around 3 hours on high or longer on low

  16. avatar says: cheree

    HI SHIFRA- can you please put out more shabbat menus that can be accomplished in a short amount of time

  17. avatar says: sara

    Can I use dried thyme?

  18. I made this for Shabbos and followed the recipe very carefully. I used a mix of white and yellow onions, as I didn’t see anything labeled Spanish onions, in the store. It was SOUPY! it had so much liquid in it, and even though it tasted good, it was runny and not visually presentable for guests. I wouldn’t make this again, unless you can suggest a solution to make the topping more gourmet.

    • Spanish onions are sweeter and caramelize really nicely. From the sound of it I would let it cook longer and get darker while the juices cook out or possibly higher the temp. which could be off

  19. says: Debrosha


  20. avatar says: giovanna

    I am wondering what is the side dish on the pic, besides asparagus, is that bread?

  21. avatar says: mtkatchen

    This looks yummy. I am making it right now. Since I did not have Spanish onions, I did a mix of regular yellow and red onions. Also, I topped with craisins under the drizzle of honey.
    Hope it works!

  22. avatar says: Abigail

    I made this chicken a few weeks ago when my in laws came for shabbos. We all loved it. It was juicy and had so much flavor (and was SO easy!) My mother in law even asked for the recipe too!

  23. avatar says: jillfkatz

    Have you ever made this in a convection oven without covering it?

    • no , but I imagine it would work. But its best to cover it so it stays moist and juicy

  24. avatar says: rachel

    sumbody wropte that she baked it 20 hrs, is it o.k.

    • sounds like a bit much, though from experience the longer this dish cooks the stronger and better the flavor gets

  25. so simple and such great flavor!!

  26. Can I make this in a large skillet on top of the stove on low heat?

  27. avatar says: Eliana

    This recipe was incredible. I cooked it for closer to 3.5 hours For those who thought it was soupy–just keep cooking until it is a beautiful brown. Not only delicious but great presentation and frankly, quite easy to make. Thank you Shifra!

  28. avatar says: Chaya

    I make this recipe quite often and it always turns out wonderful! Thank you!
    Do you happen to have nutrition information for this recipe? I am cooking for a diabetic and am curious if you might know how many carbs per serving?

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