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Cook This Book

Pastrami Roast Chicken with Schmaltzy Onions and Dill

large red onions

whole garlic heads

dill

(3.5-4lb) whole chicken

extra virgin olive oil

kosher salt

freshly ground black pepper

sweet paprika

light brown sugar

dijon mustard

Oven

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

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.

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

Mise

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

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.

Let sit in fridge, uncovered, overnight if possible.

Season the Chicken

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.

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.

Roast the Chicken

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

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