Use the same recipe for any roast! This Onion Chicken (or Roast) is as simple and easy as can be.
My kids call this “Bobby’s Chicken”–and there’s always a pan keeping warm in the oven on long summer Friday afternoons for Toameha. And even though it’s “Bobby’s Chicken” you’ll find some unrelated little kid’s in the neighborhood/colony who also stop by for some chicken as well!
Bobby makes this chicken, then she makes a delicious roast or brisket using the same recipe! For some reason even the pickiest of eaters who don’t touch chicken at home devour this one. Maybe because it’s Bobby’s and served with love? Or maybe just because it’s really delicious?
It’s simply enough to try! The recipe works just as well over any roast. Add chicken or meat to a baking pan. Sprinkle with salt, pepper, and garlic powder.
Top with sautéed onions.
- 4-5 chicken legs, a roast, or a brisket
- Salt, pepper, and garlic powder, for sprinkling
- Oil for sautéing
- 4-5 large onions, (thinly) sliced or diced. both work!
- Heat a generous amount of oil in a frying pan. Once hot, add onions and cook until golden brown.
- Preheat oven to 350F.
- Add chicken or meat to a baking pan. Sprinkle with salt, pepper, and garlic powder. Top with sautéed onions.
- Cover well and bake for 3 hours. This will keep moist if left in the oven on a low temperature for a long time. A nice sauce will form even though there’s no liquid added.
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