Rosemary Chicken with
Roasted Onions
Moist and tender on the inside, deliciously crispy on the
outside. Nothing can compare to the magic of cast iron when
it comes to cooking chicken – conducting high heats, our
Cast Iron Series locks in flavor while perfectly searing cuts of
meat.
Cooked in the Skillet, our herb-infused Rosemary Chicken
with Roasted Onions is super simple to prepare and cook.
Method
Pat the chicken dry with paper towels and season with salt.
Preheat your Ooni Pro or Ooni 3 to a medium-high heat. If
using a conventional oven, preheat to 360°F (180°C). You
can check the temperature inside your Ooni quickly and
easily using the Ooni Infrared Thermometer.
Put the olive oil in your Skillet and place the skillet into your
oven. Note that the Skillet handle will become very hot
and should be handled with care – remember to use Ooni
Gloves or a dry dish towel and to place the skillet on a heat-
proof surface.
Remove the hot skillet from the oven. Place the chicken
skin side down onto the hot Skillet, and leave the chicken
to sizzle untouched for 3 minutes, or until the skin starts to
brown.
Once golden brown, flip the chicken over. Add the butter
to the skillet and use a spoon to baste the chicken with the
melted butter. Add the rosemary sprigs and onion to the
skillet.
Return your skillet to the oven to continue cooking the
chicken until the chicken juices run clear.
Ingredients
5 chicken thighs, skin on
1 large red onion, cut into wedges
2 large sprigs rosemary
3 tablespoons (50ml) olive oil
3.5oz (100g) butter
1 tablespoon (15g) salt
½
red chilli - finely sliced to garnish
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