If you grew up with comforting home-cooked meals, this Oven-Baked Chicken and Onions will take you right back—but with grown-up appreciation. It’s a dish that’s cheap, flavorful, and crazy easy to throw together. Juicy chicken, sweet roasted onions, bold seasonings, and butter—buku butter.
Whether you’re cooking for family or just yourself, this one-pan wonder delivers deep flavor with minimal effort. Let’s get into it.
Why You’ll Love This Recipe
- No-fuss comfort food
- Budget-friendly ingredients
- Perfectly seasoned with Southern-style flavor
- One pan = easy cleanup
- Meal-prep friendly and freezer safe
Oven-Baked Chicken and Onions
Prep Time: 10 mins | Cook Time: 2 hours | Servings: 4–6
Ingredients
- 6–8 pieces of chicken (thighs, drumsticks, or wings work best – avoid breasts for this recipe)
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 teaspoons paprika
- 1 tablespoon Italian seasoning
- 1 tablespoon Creole seasoning (or Cajun seasoning)
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 2 bay leaves
- 2 teaspoons Better Than Bouillon (Roasted Chicken flavor)
- 1½ cups warm water
- 4 tablespoons unsalted butter, cut into chunks
Instructions
Preheat oven to 350°F (175°C).
Season the chicken generously with garlic, onion, paprika, Italian seasoning, Creole seasoning, and olive oil. Toss to coat evenly.
Spread chicken pieces in a baking dish or cast iron skillet.
Slice a large yellow onion and layer over the top of the chicken.
Tuck in 2 bay leaves for added depth.
In a small bowl, mix warm water with Better Than Bouillon. Pour evenly into the dish.
Top with butter chunks.
Cover the dish tightly with foil or a lid. Bake for 1 hour and 30 minutes.
Remove cover, baste the chicken in its juices, and return to oven uncovered for another 30 minutes.
Finish under the broiler for 3–5 minutes for extra color and crisp edges.
Serve hot over rice with a side of corn maque choux or greens.
Tips & Add-Ons
- Add carrots or potatoes to turn this into a full meal
- Use bone-in, skin-on chicken for best flavor and moisture
- Leftovers? Shred the chicken and toss it into wraps or salads
- Creole seasoning too spicy? Cut it back or mix half with a low-sodium blend
