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Summer Ale Chicken with Onion, Baby Red Potatoes and Summer Corn - Oven Version
Summer Ale Chicken is a moist and tender recipe with a flavorful rub on the chicken. The onions cooked with the chicken are really the star of the show and so good as an accompaniment to the juicy chicken. Cooking the potatoes and corn right on the sheet tray makes this an amazing one pot meal. From One Pot Comfort by Meredith Laurence
👥 4 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 15 min🔥 Cook: 1h 20m👤 Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- cutting board
📝 Preparation Steps
1
Pre-heat the oven to 425°F
2
Combine the brown sugar, paprika, dry mustard, salt and black pepper in a small bowl. Rub a little vegetable oil all over the chicken and rub the spice mixture on both sides of the chicken halves. Set the chicken aside.
brown sugar2 tablespoonspaprika2 tablespoonsvegetable oil
3
Toss the sliced onions with the melted butter and thyme sprigs and season with salt and freshly ground black pepper. Place them onto a 15-inch by 10-inch sheet pan and roast in the oven for ⏱️ 20 minutes.
butter (melted)2 tablespoonssalt and freshly ground black pepper
4
When the onions have roasted for ⏱️ 20 minutes, remove the pan from the oven. Move the onions to the center of the sheet pan to make a bed for the chicken. Place the chicken halves on top of the onions, skin side up. Arrange the baby red potatoes around the chicken, drizzle with a little olive oil and season with salt and freshly ground black pepper. Pour the ale into the pan and roast for ⏱️ 30 minutes.
salt and freshly ground black pepper
5
After ⏱️ 30 minutes of roasting time, baste the chicken with the juices in the pan. Sprinkle the corn kernels around the chicken and toss them in with the potatoes. Return the pan to the oven and roast for another 25 to ⏱️ 30 minutes, until the chicken reaches an internal temperature of 165°F on an instant read thermometer inserted into the thickest part of the thigh.
6
Remove the pan pan from the oven. Transfer the chicken to a cutting board and let it rest. Transfer the onions to a serving bowl and pour all the juices from the pan on top. If you prefer your potatoes crispy, set the oven to broil and send the potatoes back in the oven for ⏱️ 5 minutes.
7
Cut the chicken into pieces and serve it with the onions and jus on top and the roasted baby red potatoes and corn on the side. Sprinkle the chopped chives over everything.
Nutrition Facts
calories
843 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
8 g
sugar Content
22 g
sodium Content
3756 mg
protein Content
49 g
cholesterol Content
178 mg
carbohydrate Content
68 g
saturated Fat Content
13 g
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