Chicken With Caramelized Onions and Croutons Recipe (2024)



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Cooking Notes

Judy Dederick

These columns are great for seniors like me who cooked for decades and need just a little boost to interest us in making special meals again. Thank you, and keep it up!

Al Borden

You can add potatoes cut into small pieces with the onions. They absorb the chicken fat and emerge crisped and golden. Halved brussels sprouts also emerge well after 35 minutes under the thighs. Sprinkle in cayenne (and salt) on the vegetables for an extra kick, and rub some cayenne and salt under the chicken skin for an even heftier one. We do variants of this in our toaster oven (at 450--480) frequently.


Made this last night with 4 well-trimmed, skin-on, bone-in thighs; one large shallot and 1/2 large onion sliced but not too thin. Cooked at 425 for 20 minutes and then at 450 for an additional 30 minutes to get the onions a little more caramelized. Dumped all on crisp croutons, mixed in a few handfuls of arugula, and finished with a sprinkle of thick balsamic vinegar. Truly superb. Wish we could post a photo of it here.


I with you Judy. I read this column to give me new ideas, not to learn to cook. At 65 I have been cooking since I was 8 yrs old. Love many of these recipes or non-recipes as well, but I love the comments too, as I have gleaned many hints/tips and changes from others!! Thank you NY Cooking!!


One of the tastiest things I've made in a long time. Started with whatever was in the fridge (onion, red bell pepper, leeks), tossed w grapeseed oil, salt, pepper, garlic, chicken, added fingerling potatoes and half a lemon face down. In the over at 425 for 35min. Made croutons with sourdough, and served the finished product over mixed greens mixed with balsamic, gorgonzola, and sliced almonds. Squeezed cooked lemon over top to complete. Fantastic.


I believe it's a "no recipe" precisely for the reasons you stated :) Unless you're looking for a "no recipe" recipe that simply states, "make something."

Scott Anthony

It seems like the idea is to encourage you, as the cook, to feel empowered to experiment, developing your own skill and creativity, and discovering your own preferences for the relative amounts of the ingredients. Rather than laying out a strict procedure for you to follow, it is being intentionally left "vague". It's like a blank page, waiting for you, or someone, to write on.


I think this is a great way to try to get the folks who normally don't cook or have beginning or minimal cooking skills, into the home-cook fray! without being preachy which is a deterrent to some. This is a solid general template, as it provides the oven temperature and the general time needed so as not to serve undercooked thighs. Well done. :)


This is magically delicious! I added potatoes and a healthy dose of garlic. Quick to prepare, too!


I don't get how this is "no recipe" except that quantities are vague. The ingredients are in prose form, as are the directions.

Robbie Klein

I totally agree with Mr. Sifton when he says that learning to cook without a recipe is a kitchen skill like any other, and that this technique can add some fun and excitement back into your cooking!

Carol Colin

One of the best things I've cooked or eaten in two months. I made it in a convection oven, added chardonnay, olives, tomatoes, used arugula with the croutons, and put some feta on top. Inspired.

Michelle Green

To speed thing up a bit, I started the chicken (bone in thighs) on the stove top, crisping up the skin. Then pulled from pan, drained excess grease, threw in the sliced onions, 7-8 smashed garlic cloves, half lemon and added chicken back in, skin side up. Maybe 1/2 hour in the oven. Served on arugula, tossed with balsamic vinaigrette, and these amazing croutons. Delicious! I added a bit of white wine as it cooked, but wished I'd added more - juice was so tasty!


I added some cut up carrots and the lemon and potatoes as recommended. About 20 minutes in the chicken seemed dry so I poured some white wine into the pan and it made a delicious sauce. I added the bread in with the chicken for about the last ten minutes and it was perfect

Joan T

OMG. I made this a 2nd time. 1st time - minus arugula (hubs not a fan - but...I Am.). Howdy lucky is right!!! Hubs wouldn't eat the for meeeee! Thank you, Sam!!!

Beth H.

This recipe is so reminiscent of the intoxicatingly delicious roast whole chicken with greens and croutons at Zuni Cafe in San Francisco that I must suggest their trick of adding plumped currants to the salad-greens-and-crouton bed for the chicken.


Have made several times. Always a winner. Throwing in some red bliss potatoes was also an easy addition. Served with salad. Love it!


Used small potatoes, cherry tomatoes, halved; the half lemon (also drizzled over mixture). Alternated adding a light Pinot Taj and chicken broth. Sprinkling feta just before serving gave the dish a light yet surprisingly delightful touch! Definitely on my repeat list.

deirdre Humphrey

Boy howdy is right! I added crisp lardons, and dressed the arugula with a little lemon before adding to the mix. Incredible.

Sarah D.

Very delicious and easily adapted to what's on hand. I seared the thighs skin-side down before returning them to the pan with the onions and garlic. I prefer a crispy skin. After cooking the chicken with the melty onions, I removed them from the pan before adding kale, which I sauteed briefly, and the croutons, which I toasted in the oven on a separate baking sheet next to the chicken. Absolutely wonderful.


When I made this, the onions did not caramelize. They just sort of softened, which led to a rather disappointing dish. What did I do wrong?


So good. I added a zucchini cut in one inch chunks, 1 sprig fresh sage and 1 sprig fresh thyme. Delicious.

Amy Coletta

Delicious. In spite of all my friends raving about their air fryers, I have yet to fall in love with mine. This dish may have finally converted me. It felt too easy, and that there couldn't be much of a reward for so little effort. Wrong! I included half a lemon, four large garlic cloves, some fresh thyme and rosemary, and two large shallots. Seasoned the chicken with salt, black pepper and some Aleppo pepper flakes. So much flavor, so easy! I will absolutely make again.


Coming home to a depleted kitchen after being gone for 9 days this was perfect. Started thinly sliced onion and shallots for 10 minutes first, then added a handful of smashed garlic cloves and some thyme sprigs that needed to be used up, with the chicken thighs on top seasoned with salt and pepper and piment d'espellet. 35 minutes at 425 for the thighs adding a glug of white wine after 15 minutes, plus a few minutes under the broiler to crisp everything up was just right.

Robert E

Loved the simplicity of this. I used a cast iron skillet. I think next time I'll use a sheet pan so the excess liquid of the onions cooks off more quickly.


Mostly good. Made for one: 2 boneless skinless chicken thighs, 1/4 onion, 1 leek, 1 shallot, 8 oz brussels. Two meals.Roasted 30 min total. Toasted ciabatta on a sheet pan for last 10 min.Next time I think I'll use chicken with skin, and remove before eating (I don't like it). But some schmalz with the onions and croutons would be good.

Fred Lewis

Very tasty and invites improvisation.


Question: does using a Greenpan in the over produce the same results as using a cast iron frying pan? I checked, the pan is oven safe up to 600 degrees, I'm just curious if anyone has used it like that and what the results were. Seems ideal for this recipe.


Sauteed onions and sliced potatoes for a few minutes then the chicken and then I put into oven for 40 min. Deelish

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Chicken With Caramelized Onions and Croutons Recipe (2024)
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