The worlds *BEST* Schmaltzy Chicken

Ingredients

Ingredients

• 2 large red onions
• 2 whole garlic heads
• 3.5-4 pound whole chicken
• 5 tablespoon olive oil
• kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon paprika
• 1 tablespoon light brown sugar
• 1/2 cup dill leaves, chopped
• for serving dijon mustard

Instructions

1. Preheat oven to 450 degrees.
2. Cut onions into 3/4-inch thick wedges and place in a cast iron skillet or roasting pan.
3. Cut garlic heads in half crosswise and nestle them among the onions.
4. Drizzle 3 tablespoons olive oil over the onions and garlic, sprinkle with 1 teaspoon kosher salt, and toss gently.
5. Position the garlic heads cut-side down in the pan.
6. In a small bowl, combine 1 1/2 teaspoons kosher salt (reduce if using kosher chicken; original recipe uses 4 teaspoons), 1 tablespoon paprika, 1 tablespoon light brown sugar, 1 teaspoon black pepper, and 2 tablespoons olive oil to form a paste.
7. Place the chicken breast-side up on top of the onions and garlic.
8. Rub the paste all over the chicken, including under the skin and in the cavity.
9. Roast for 50-65 minutes, tossing the onions after 30 minutes; tent with foil if the chicken browns too quickly.
10. Sprinkle the onions and garlic with chopped dill.
11. Carve the chicken and arrange pieces on top of the onions and garlic for serving.
12. Serve with Dijon mustard for slathering.