Pastrami Roast Chicken with Schmaltzy Onions and Dill

•Cook This Book by Molly Baz
4 servings
Oven: 450ºF

Ingredients

  • 2 large red onions
  • 2 whole garlic heads
  • 1/2 c dill
  • 1 (3.5-4lb) whole chicken
  • 5 tbsp extra virgin olive oil
  • kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp sweet paprika
  • 1 tbsp light brown sugar
  • dijon mustard

Instructions

1

Position a rack in the middle of oven. Preheat to 450.

Mise

1

Cut 2 large onions in half through the root end and slice into 3/4in thick wedges. Scatter them in a 12in cast iron pan.

2

Cut 2 heads of garlic in half crosswise and nestle them into the onions, cut sides down, skins and all.

Season the Chicken

1

Pat chicken dry with paper towels.

2

In a small bowl, combine 4T salt, 1t black pepper, 1T paprika, 1T brown sugar, and 2T olive oil until a paste forms.

3

Place chicken breast side up on top of the onions in the skillet. Rub the paste evenly over chicken, making sure to hit all the nooks, crannies, and undersides.

4

Let sit in fridge, uncovered, overnight if possible.

Roast the Chicken

1

Transfer skillet to the oven, with the legs toward the back of the oven. Roast 50-65 min, giving the onions a stir once or twice after at least 30min until the thickest part of the leg registers 165F. Tent if needed.

2

Remove the skillet and let rest 15-20min. Using tongs, tilt the chicken to allow juices from the cavity to drip into the skillet, then transfer the chicken to a large cutting board.

Serve

1

Stir 1/2c dill leaves into onions and garlic in pan.

2

Carve chicken, return pieces to skillet, and serve with dijon.