Oven-Roasted Chicken with Creamy Onion Sauce
Juicy, golden chicken pieces baked in a rich onion cream sauce with garlic and Dijon mustard. A no-fuss one-pan dinner that practically cooks itself — perfect for busy weeknights or a relaxed family Sunday.
🛒 Ingredients
4 servings
- 1 kg (2.2 lbs) chicken pieces (thighs and drumsticks)
- 1 packet (40 g) onion soup mix
- 3 tablespoons sour cream or thick crème fraîche
- 2 tablespoons Dijon mustard
- 1 medium onion, finely sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Fresh thyme sprigs
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Directions
- 1
Preheat your oven to 375 °F (190 °C). Rinse the chicken pieces under cold water and pat them completely dry with paper towels.
- 2
In a bowl, combine the onion soup mix, sour cream, Dijon mustard, sliced onion, minced garlic, and olive oil. Stir until smooth and creamy. Season with salt and pepper.
- 3
Arrange the chicken in a baking dish and coat every piece generously with the onion cream, pressing it in to ensure full coverage on all sides.
- 4
Cover the dish tightly with aluminum foil and bake for 25 minutes — the trapped steam keeps the chicken moist while absorbing all the flavors.
- 5
Remove the foil, scatter thyme sprigs over the top, and continue baking 20–25 minutes until the chicken is deep golden and cooked through (internal temp 165 °F / 74 °C).
- 6
Rest for 5 minutes before serving. Excellent with steamed rice, mashed potatoes, or roasted vegetables.
💡 Chef's Tip
Marinate the chicken overnight in the fridge for deeper flavor. Drizzle a little honey over the chicken in the last 5 minutes for an irresistible caramelized glaze.
Similar Recipes
Same category — Poultry
Same difficulty — Very Easy
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