Hickory Smoked Chicken Smothered in Onions

Before this past weekend I had never roasted a chicken. Ever.


MMM- Broiled, Baked and Bangin’

Thankfully, I can cross that one off the bucket list, as a recipe for roast chicken in Kosher By Design not only came out successfully, but deliciously, and my roast chicken fears have mostly abated.

The recipe is for Hickory Smoked Chicken smothered in Onions on page 98 of the cookbook. Kosher by Design has definitely become my favorite cookbook! Can’t wait to get the KBD Entertains and KBD Short on Time!

While the recipe encompasses 3 steps (1.broil the chicken in the hickory seasoning. 2. make the onions and pour over chicken. 3. make the sauce and pour over onions/chicken), it is surprisingly fast, and comes out surprisingly yummy.

Pre-Broiling, seasoned with Emeril's Chicken Rub (contans hickory seasoning).

Pre-Broiling, seasoned with Emeril’s Chicken Rub (contains hickory seasoning).

It was difficult finding hickory seasoning in the store, so I ended up buying Emeril’s All Natural Chicken Rub, and it worked just fine.

The onions, cooked in a sauce of oil (which I used instead of margarine), brown sugar, and Worcestershire sauce, smelled divine and would also be delicious as a topping on a burger or on their own!

pre-cooked onions

pre-cooked onions

and they're cooked and smellin fabulous

and they’re cooked and smellin fabulous

Finally, your pour the onions over the chicken which had broiled for approx. 7 minutes, and over all of this you pour an additional sauce, made with ketchup. maple syrup, vinegar, and mustard.

right before heading in the oven!

right before heading in the oven!

Simply bake at 350 for 1.5 hours and voila you can claim you’ve roasted chicken that is “stick to your guts good” (thanks Abba)!


About elianna119

Kosher Home Cookin'!
This entry was posted in Chicken, Dinner Tonight and tagged , , , , . Bookmark the permalink.

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