Herb-Infused Roasted Chicken with Caramelized Onions

Why This Recipe Works

Essential Ingredients

For the Chicken:

• 1 whole chicken (4-5 lbs)
• 3 tbsp BLATOMIC olive oil blend
• 6 garlic cloves, crushed
• 2 lemons (1 zested, both halved)
  
  

Herb Rub:

• 3 tbsp fresh rosemary, finely chopped
• 2 tbsp thyme leaves
• 1 tbsp smoked sea salt
• 2 tsp black pepper
• 1 tsp lemon zest
• ½ tsp red pepper flakes
  
  

Roasted Vegetables:

• 4 medium red onions, quartered
• 1 lb baby potatoes
• ¼ cup balsamic glaze
  
  

Step-by-Step Guide

Prep (20 minutes)

1. Brining (Optional): Soak chicken in saltwater brine for 2 hours for extra moisture
2. Herb Paste: Mix oil, garlic, and herb rub into a spreadable paste
3. Season: Gently loosen chicken skin and rub herb mixture underneath
   
   

BLATOMIC Setup

1. Preheat to 375°F using fruitwood pellets for subtle sweetness
2. Configure upper rack for indirect heat cooking
   
   

Roasting Process

1. Position Chicken: Place breast-up on upper rack
2. Arrange Vegetables: Spread onions and potatoes on main grate
3. Cook Time:

• 60-75 minutes until internal thigh temp reaches 165°F
• Baste with lemon juice every 20 minutes
  
  

Finishing Touches

1. Resting: Tent with foil for 15 minutes before carving
2. Glaze Vegetables: Toss roasted onions/potatoes with balsamic glaze
   
   

BLATOMIC Advantage

• Smart Temp Control: Maintains perfect roasting temperature automatically
• Smoke Infusion: Adds wood-fired complexity without overpowering herbs
• Even Heat Distribution: Ensures consistent browning on all sides
  
  

Serving Suggestions

• Pair with grilled asparagus or roasted root vegetables
• Drizzle with pan juices mixed with lemon zest
• Perfect for Sunday family dinners or outdoor entertaining
  
  

Pro Tips