Roast Chicken with Rosemary on an Onion Bed

By á-12274

Ingredients

• Yields:
• 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 4 medium onions, quartered with root attached
• 4 small pieces bone-in, skin-on chicken breast
• 4 bone-in, skin-on chicken thighs
• 6 tablespoons butter, softened, divided
• 3 tablespoons rosemary, chopped
• 1 tablespoon anchovy paste
• 2 cloves garlic, finely chopped or grated
• Salt and pepper
• 4 fresh bay leaves
• 1 cup white wine or
• chicken stock
• 1 small butternut squash, peeled and chopped
• 2 large Russet potatoes, peeled and chopped
• Freshly grated nutmeg, to taste
• Whole milk or
• chicken stock, for mashing
• 1/2 cup grated Grana Padano or
• Parmigiano-Reggiano cheese, a couple of handfuls
• 1 teaspoon lemon or
• orange zest
• Warm bread, for mopping
• 4 bone-in, skin-on chicken thighs
• 4 4

Preparation

Step 1

Preparation

Heat oven to 450ºF.

Heat a cast-iron skillet over medium-high heat with 2
tablespoons EVOO, 2 turns of the pan. Add onions and brown
on both sides.


Meanwhile, pat chicken dry and loosen skin from meat with
your fingers. Combine 4 tablespoons softened butter with
rosemary, anchovy paste and garlic, and place butter under

8/21/2012http://www.rachaelrayshow.com/food/recipes/roast-chicken-rosemary-onion-bed-smashed-...

Rachael Ray Show -Roast Chicken With Rosemary on an Onion Bed With Smashed Butt... Page 2 of 2 -Roast Chicken With Rosemary on an Onion Bed With Smashed Butt... Page 2 of 2

skin. Drizzle skin with EVOO and season with a little salt and
lots of pepper.



Add bay leaves and wine to onions, arrange chicken on top and
transfer to oven. Roast 20 minutes then turn the oven down to
375ºF for 10-15 minutes to finish roasting until juices run clear.

Cover butternut squash and potatoes with water, bring to a boil,
salt water and boil to tender, 15 minutes. Drain and return to hot
pot, mash with salt, pepper, nutmeg, milk or stock, cheese and
zest.