Chef John's Broiled Chicken recipe

All Recipes Meat and Poultry Recipes Chicken Whole Chicken Recipes

Ingredients

1 small onion, sliced
1 (3 pound) whole chicken, cut in half, backbone removed
salt as needed

Nutrition Info

583.5 calories
carbohydrate: 1.1 g
cholesterol: 105.8 mg
fat: 51.9 g
fiber: 0.2 g
protein: 26.1 g
saturatedFat: 14.6 g
servingSize: -
sodium: 83.3 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  2. Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.

  3. Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Recipe Yield

6 servings

Recipe Note

The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.

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