"This chicken is like medicine," Danielle says. "It's my go-to recipe when I get sick. This chicken welcomes new babies, hosts company, and heals the woes of a hard work week. This chicken costs only a few dollars and is humble and glorious. It's genius. It reminds me of my childhood and of comfort. The collagen-rich broth left after baking provides gorgeous skin after drinking it with everything. I'll use it to cook rice or grains or add it to soup. Every drop is precious. How do we know it's collagen-rich? It fully gels when cooled. This chicken is the only chicken I'd ever choose if I had to pick one chicken recipe for the rest of forever." — Cookbook author Danielle Kartes
- 1 tablespoon olive oil
- 2 medium yellow onions, thinly sliced
- Kosher salt and cracked black pepper
- One 3-pound young chicken
- 2 cups water
- Polenta, rice, or buttery noodles, for serving
Preheat the oven to 350˚F. Pour olive oil in the bottom of a 4- to 5-quart dutch oven with a lid. Lay onions in the bottom of the pan. Heat the pan over medium-high heat until onions begin to sizzle. Salt and pepper the chicken, then arrange breast-side down in the pot and add 2 cups water along the side to keep from rinsing the seasoning from the bird. Cover and roast until the chicken is fall apart tender, 2 ½ to 3 hours. Let sit, covered, 15 to 20 minutes before serving.
Serve chicken over polenta, rice, or buttery noodles with liquid from the pot ladled over the top.