Polish Roast Chicken with Marjoram and Caramelized Onion

About This Recipe

Marjoram is one of the defining herbs of Polish cooking, showing up in everything from sausage to soup to this roast chicken, where it's rubbed generously both under the skin and over the surface to let its sweet, slightly floral flavor permeate the meat as it roasts. The chicken sits directly over a bed of thickly sliced onions during roasting, which caramelize slowly in the chicken fat and pan juices, turning into a deeply savory side that's arguably as good as the chicken itself by the time it's done. The technique of roasting the chicken on top of the onions, rather than around them, means the onions catch all the rendered fat and juices as they cook, becoming meltingly soft and intensely flavored rather than just lightly seasoned. A two-stage roast — high heat to crisp the skin, then a lower finish to cook through gently — keeps the breast meat from drying out before the thighs are fully done. It's a Sunday dinner staple across Polish households, simple enough for a weekly routine but flavorful enough to serve to guests, built around two ingredients — marjoram and slow-cooked onion — that define much of the country's savory cooking.

Ingredients

Serves 4

• 1.8 kgwhole chicken
• 3 tbspbutter(softened)
• 2 tbspdried marjoram
• 3 clovesgarlic(minced)
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 4large onions(thickly sliced)
• 2 tbspolive oil

Instructions

1. 1

   Make the herb butter

   Mix softened butter with marjoram, garlic, salt and pepper into a paste.

2. 2

   Season the chicken

   Gently loosen the skin over the breast and thighs, and push most of the herb butter underneath. Rub any remaining butter over the outside skin.

3. 3

   Arrange the onions

   Toss onion slices with olive oil and spread across the bottom of a roasting pan.

4. 4

   Roast the chicken

   Place the chicken directly on top of the onions and roast at 220°C (425°F) for 20 minutes to crisp the skin.

   Roasting the chicken directly over the onions lets all the rendered fat and juices soak into them as they cook.

5. 5

   Finish at lower heat

   Reduce to 180°C (350°F) and continue roasting 55-65 minutes until juices run clear and internal temperature at the thigh reaches 74°C.

6. 6

   Rest and serve

   Rest 10-15 minutes, then carve and serve with the caramelized onions spooned alongside.

Variations

• •

  Add whole potatoes to the pan alongside the onions for a complete one-pan Sunday dinner.

• •

  Use chicken pieces instead of a whole bird for a faster weeknight version, reducing total roast time to about 45 minutes.

• •

  Add a splash of white wine to the pan juices at the end for a light gravy.

Storage

Refrigerate carved leftovers up to 3 days. Reheat gently covered in a low oven, and use the caramelized onions in sandwiches or alongside other leftovers.

Frequently Asked Questions