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July 27, 2012

Butterflied Roast Chicken with Red Onions

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Roast Chicken is my 'I don’t want to cook' meal. It’s fast and requires very little hands-on preparation. I butterfly it, brush it with ghee, add some onions and another vegetable or two, season with salt and pepper, put it in the oven and walk away.

Roast Chicken is my “I don’t want to cook” meal. It’s fast and requires very little hands-on preparation. I butterfly it, brush it with ghee, add some onions and another vegetable or two, season with salt and pepper, put it in the oven and walk away. About one hour later I have a beautiful chicken with roasted vegetables.

If you’ve never roasted red onions, you’re in for a treat. The high heat brings out the sweetness of the onion and the kids are usually fighting over who gets the last bits out of the pan. I’ve made this multiple times for company – two chickens, onions, and a big salad. Throw in some fudgy chocolate tarts, and maybe a glass of wine, and you’re done!

We usually have some chicken left over for lunch the next day and then I use the bones for homemade chicken stock. Even in the heat of summer, I don’t mind turning the oven on, because I’m not standing over it to cook. Turn it on, pop in the food, and walk away. Welcome to delicious, organic “fast-food”.

Serves: Serves 4-6

Butterflied Roast Chicken with Red Onions

This is a variation of a recipe from my cookbook, Deliciously Organic . Other vegetables that you can use are: zucchini, cauliflower, squash, bell pepper, etc.

Photo credit: Helene Dujardin - Used with Permission.

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Ingredients

    For the Chicken:
  • 1 (4-5 pound) chicken, butterflied
  • 4 tablespoons ghee , at room temperature
  • 2-3 tablespoons fresh thyme
  • 1 1/2 teaspoons Celtic sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • For the Onions:
  • 2 large red onions, cut into wedges
  • 1 tablespoon ghee, melted

Instructions

  1. Preheat oven to 450°F and adjust oven rack to medium position.
  2. Pat chicken with a dry cloth to make sure the skin is dry. Stir together softened ghee (clarified butter) , thyme, and 1 teaspoon sea salt in a small bowl. Gently lift the skin and rub herbed butter under the skin of breasts, thighs, and legs. Season the entire chicken generously with sea salt and pepper.
  3. Place chicken in roasting pan. Toss red onion wedges, melted ghee, remaining 1/2 teaspoon of sea salt, and pepper in a medium bowl. Pour onions around chicken in roasting pan. Roast chicken for 30 minutes and then rotate pan 180 degrees. Continue to roast, about 25 minutes, until crisp and golden brown, and when a thermometer reaches 160°F when inserted in the thickest part of the breast. Remove from the oven and before serving, let the chicken rest for about 15 minutes to allow juices to redistribute.
7.8.1.2
3153
https://deliciouslyorganic.net/roast-chicken-recipe/
Copyright 2016 Deliciously Organic

 

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Egg-Free, Egg-Free, Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 40 Comments

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40 Comments

  1. Allison [Girl's Guide to Social Media]

    July 27, 2012 at 11:30 am

    I love the way the house smells when there is chicken roasting in the oven. Looks amazing, Carrie! If I don't want to use ghee, is olive oil a good choice?
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
    • Deliciously Organic

      July 27, 2012 at 11:35 am

      Thanks! Olive oil has a medium smoking point, so I don't recommend it. But, you could lower the temp to 375 and use olive oil. It will take about 1 1/2 hours to cook, but then you can substitute the ghee.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Shanna

    July 27, 2012 at 12:28 pm

    Yum, Carrie. This looks perfect!
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  3. Liz

    July 27, 2012 at 12:50 pm

    Just had something almost exactly like this last night! variations: Heat the oven to 450 but turn in down to 400 when you put the chicken in. Cooks in 60-90 minutes, depending I don't butterfly the chicken (going to try it though!) but I stuff a pricked lemon and a bunch of thyme and rosemary into the cavity (1 each) In addition to red onions, I do a few cloves of garlic, carrots, celery and sometimes potatoes I love this meal!
    to Liz" aria-label='Reply to this comment to Liz'>Reply to this comment
  4. HeatherChristo

    July 27, 2012 at 1:16 pm

    So beautiful and rustic Carrie!
    to HeatherChristo" aria-label='Reply to this comment to HeatherChristo'>Reply to this comment
  5. Organic Shanghai

    July 29, 2012 at 2:39 am

    This looks so delicious and the picture is just great, full harmony of colors. We operate an organic farm in Shanghai, China. Drop by and share some healthy treat with us :) Best, Linda Kearns Shanghai, China Foodie & Awareness Builder
    to Organic Shanghai" aria-label='Reply to this comment to Organic Shanghai'>Reply to this comment
  6. Kristina Vanni

    July 29, 2012 at 9:23 pm

    This looks wonderful. Such a great example of comfort food!
    to Kristina Vanni" aria-label='Reply to this comment to Kristina Vanni'>Reply to this comment
  7. yumgoggle

    July 30, 2012 at 6:18 am

    Just now, I have realized I have never roasted red onions. Not that I did not want to, I just perhaps never got around doing it. I know somewhere somehow I have encountered a recipe needing roasted red onions, but may be the recipe was not inspiring enough. This I've really gotta try. This is definitely a " relaxation weekend with the family" type of dish. Yummy! Anyhoo, we have just recently launched a food photo submission site, Yum Google that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!
    to yumgoggle" aria-label='Reply to this comment to yumgoggle'>Reply to this comment
  8. aida mollenkamp

    July 30, 2012 at 4:44 pm

    I agree, Carrie, that roast chicken is the go-to no fuss meal!
    to aida mollenkamp" aria-label='Reply to this comment to aida mollenkamp'>Reply to this comment
  9. Jenn

    July 31, 2012 at 7:17 am

    I actually found this recipe in your cookbook over the weekend and decided to make it last night. It was DElicious! Butterflying the whole chicken made it look pretty too - and the roasted red onions...yum! Thanks for sharing the recipe - I'm sure I'll be making it again soon!
    to Jenn" aria-label='Reply to this comment to Jenn'>Reply to this comment
    • Deliciously Organic

      July 31, 2012 at 3:52 pm

      I'm glad you enjoyed it! And the rosemary sounds like a great idea!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Jenn

    July 31, 2012 at 7:19 am

    also forgot to say - when I was making the herb butter, I discovered I was out of thyme (out of time? haha) and I used rosemary instead and it came out great!
    to Jenn" aria-label='Reply to this comment to Jenn'>Reply to this comment
  11. meredith

    July 31, 2012 at 10:03 am

    I made this last night and perhaps got it from your meal plans? Not sure, but it was your recipe. Added summer veggies and a quartered lemon and it was so delish! It's now a regular here.
    to meredith" aria-label='Reply to this comment to meredith'>Reply to this comment
  12. mamabreelove

    August 2, 2012 at 9:00 am

    Made this recipe a few days ago, it is AMAZING!:)thank you i will be cooking some of your other recipes in the near future!:)))))))
    to mamabreelove" aria-label='Reply to this comment to mamabreelove'>Reply to this comment
    • mamabreelove

      August 2, 2012 at 9:01 am

      P.s So easy and delicious, thanks again!:).
      to mamabreelove" aria-label='Reply to this comment to mamabreelove'>Reply to this comment
  13. MikeVFMK

    August 5, 2012 at 8:33 pm

    Roast chicken is part of our Sunday night dinner rotation. Classic and always fantastic. Yours is beautiful! It's no fuss and we all need dinners like that.
    to MikeVFMK" aria-label='Reply to this comment to MikeVFMK'>Reply to this comment
  14. Christi

    August 9, 2012 at 6:56 pm

    This is the best.chicken.EVER!! The roasted red onions put it over the top!
    to Christi" aria-label='Reply to this comment to Christi'>Reply to this comment
    • Deliciously Organic

      August 10, 2012 at 7:19 am

      Thanks for the feedback, Christi. I'm glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  15. Jill

    August 29, 2012 at 3:50 pm

    This is the second time I'm making this. Butterflying helps with the cooking time. I always had trouble getting the whole chicken done evenly before. I used small white potatoes, whole carrots, and the onions (LOVE red onion any way you use it) and put the chicken on top. As it cooked, I lifted it to stir the veggies around some. They come out tasting so incredibly rich and flavorful. My hubby said he can hardly wait for leftovers tomorrow! Maybe next time I'll do some sweet potatoes. I used a huge cast iron skillet, which is my fave cookware. And Lodge Cast Iron is still made in the USA. I have cast iron pieces more than 100 years old, and they just add to the look of this gorgeous dish. Thanks a million for this one!
    to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
    • Deliciously Organic

      August 30, 2012 at 8:19 am

      Thank you so much for the feedback. I'm so glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. Selah

    February 10, 2013 at 1:24 pm

    I make this chicken all the time using the recipe from your cookbook-- which is slightly different and uses coconut oil. The coconut oil always "spits" in the oven causing my smoke alarm to go off- which is a little annoying but not enough to get me to stop making this since it is the best roasted chicken I have ever had! But I'm wondering, will the ghee prevent the smoke or should I just use a slightly lower temperature (425 perhaps)?
    to Selah" aria-label='Reply to this comment to Selah'>Reply to this comment
    • Deliciously Organic

      February 11, 2013 at 8:50 am

      I've had the same issue lately. My girls are used to opening the doors and windows when I roast the chicken. Ha! I've found the ghee is actually worse. I've read in a few places to put a few tablespoons of water in the bottom of the pan to prevent the splattering. I haven't tried it yet, but it seems like a good idea!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. mona

    April 8, 2013 at 10:01 am

    Jut wanted to say I made this on saturday and it was great my family loved it thanks for posting it
    to mona" aria-label='Reply to this comment to mona'>Reply to this comment
    • Deliciously Organic

      April 8, 2013 at 1:01 pm

      I'm so glad you enjoyed it! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  18. Mel

    January 24, 2014 at 7:38 am

    This recipe is FANTASTIC! I have made it several times and have added cauliflower to the onions. I save the bones for stock- which is awesome because you also have great soup recipes here :)! Keep up the great work!
    to Mel" aria-label='Reply to this comment to Mel'>Reply to this comment
    • Deliciously Organic

      January 29, 2014 at 8:11 am

      I'm so glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  19. Teri Nagy

    September 10, 2014 at 4:18 pm

    I made this tonight. I added some halved baby potatoes to roasting pan. After drying the chicken, I salted it and let it sit for a few hours in the fridge. And, instead of putting the herb butter (which I added garlic salt, & greek spice too) onto the chicken before roasting, I brushed it onto the finished chicken. That chicken was absolutely spectacular. The skin was crispy and bursting with flavor. The potatoes were perfectly dark and caramelized on the outside and creamy on the instead. The onions were a perfect compliment with deep caramelization. Thank you for sharing this, its easily one of the best roasted chickens I have ever tasted!
    to Teri Nagy" aria-label='Reply to this comment to Teri Nagy'>Reply to this comment
  20. debi

    October 3, 2014 at 2:16 pm

    I have made chicken this way for years. You can use extra virgin olive oil that is what I use and dont have a problem. I use Italian seasoning for mine. I also put lemon slices under the skin. I only buy 3 to 31/2 lb chickens only takes 45 minutes.
    to debi" aria-label='Reply to this comment to debi'>Reply to this comment
  21. Natalia

    October 3, 2014 at 7:58 pm

    Hi! This recipe is delishious! This is the second time I made it and it has been such a success with the whipole family. I wanted to add my variations for insight for others... I used thyme and rosemary and also put potatoes, zucchini, and carrots in the roasting pan with the chicken. This makes it a one pot meal and makes life that much easier. All the veggies come out tasting amazing! Thanks Carrie!
    to Natalia" aria-label='Reply to this comment to Natalia'>Reply to this comment
  22. Olga

    December 12, 2018 at 9:29 am

    Would this recipe work on a cookie sheet? I don’t own a roasting pan
    to Olga" aria-label='Reply to this comment to Olga'>Reply to this comment
    • Deliciously Organic

      December 13, 2018 at 12:27 pm

      Yes, a cookie sheet will work!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    July 27, 2012 at 6:24 pm
    [New Post] Butterflied Roast Chicken with Red Onions: http://t.co/4YU9Dgcr #realfood #organic #gfree
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Nancy Buchanan says:
    July 27, 2012 at 7:16 pm
    Butterflied Roast Chicken with Red Onions http://t.co/z6vizqLO from @Deliciouslyorganic
    to Nancy Buchanan" aria-label='Reply to this comment to Nancy Buchanan'>Reply to this comment
  3. Joe St.Croix says:
    July 28, 2012 at 2:50 am
    Butterflied Roast Chicken with Red Onions #schf #health #fitness #et http://t.co/N6cYu21f
    to Joe St.Croix" aria-label='Reply to this comment to Joe St.Croix'>Reply to this comment
  4. WFM Cooking says:
    July 29, 2012 at 9:30 pm
    If this weekend has left you beat, a butterflied roast chicken is an easy dinner http://t.co/k8bKlQjg via @CarrieVitt
    to WFM Cooking" aria-label='Reply to this comment to WFM Cooking'>Reply to this comment
  5. Primal Pastures says:
    November 12, 2012 at 7:52 pm
    I wish I could "post" the smell of this chicken roasting in my oven right now for you all to like and comment on.... http://t.co/PG0cQXV7
    to Primal Pastures" aria-label='Reply to this comment to Primal Pastures'>Reply to this comment
  6. Butterflied Rosemary Roasted Chicken Recipe says:
    March 4, 2013 at 2:14 pm
    [...] Try Delicious Organic’s Butterflied Roast Chicken with Red Onions [...]
    to Butterflied Rosemary Roasted Chicken Recipe" aria-label='Reply to this comment to Butterflied Rosemary Roasted Chicken Recipe'>Reply to this comment
  7. How Much Does Real Food Really Cost? says:
    March 28, 2014 at 1:12 pm
    […] wealth of nutrients. Grilled Steak with Green Beans and Mustard Shallot Sauce Creamed Kale and Eggs Butterflied Chicken with Red Onions (I make this at least once a week and then use the carcass to make chicken stock. To save a bit of […]
    to How Much Does Real Food Really Cost?" aria-label='Reply to this comment to How Much Does Real Food Really Cost?'>Reply to this comment
  8. Global Ingredients: Ghee - The Kitchenthusiast says:
    June 25, 2014 at 10:57 am
    […] I never even thought of using Ghee to roast a chicken, but it’s brilliant. Perfectly Roasted Chicken: https://deliciouslyorganic.net/roast-chicken-recipe/ […]
    to Global Ingredients: Ghee - The Kitchenthusiast" aria-label='Reply to this comment to Global Ingredients: Ghee - The Kitchenthusiast'>Reply to this comment
  9. Weekly Meal Plan for 10/26-11/1 {Gluten Free, Wk2} says:
    October 26, 2014 at 3:47 pm
    […] photo credit […]
    to Weekly Meal Plan for 10/26-11/1 {Gluten Free, Wk2}" aria-label='Reply to this comment to Weekly Meal Plan for 10/26-11/1 {Gluten Free, Wk2}'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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