Roasted Chicken with Potatoes and Onion

1.Preheat the oven to 400°F (200°C).

2.Prepare the chicken by rinsing it under cold water and patting it dry with paper towels.

3.Rub the chicken with olive oil, salt, and black pepper, making sure to coat it evenly.

Roasting the Chicken Place the chicken on a roasting rack in a baking dish or roasting pan.

5.Roast the chicken in the preheated oven for 1 hour or until the internal temperature reaches 165°F (75°C).

6.Remove the chicken from the oven and let it rest for 10 minutes before carving.

Roasting the Potatoes While the chicken is roasting, prepare the potatoes.

8.Peel the potatoes and cut them into chunks or wedges.

9.Toss the potatoes with olive oil, salt, and paprika.

10.Spread the potatoes in a single layer on a baking sheet.

11.Roast the potatoes in the same oven with the chicken for 45 minutes or until golden and crispy, flipping them halfway through.

12.Remove the potatoes from the oven and set aside.

Caramelizing the Onion While the chicken and potatoes are cooking, caramelize the onion.

14.Slice the onion thinly.

15.Melt butter in a large skillet over medium-low heat.

16.Add the sliced onion, salt, and sugar to the skillet.

17.Cook the onion, stirring occasionally, until it becomes golden brown and caramelized, about 20 minutes.

18.Remove the caramelized onion from the skillet and set aside.

Assembling the Dish Once the chicken, potatoes, and onion are cooked, it's time to assemble the dish.

20.Carve the roasted chicken into serving pieces.

21.Arrange the chicken pieces on a serving platter.

22.Top the chicken with the caramelized onion.

23.Serve the roasted chicken with the crispy potatoes on the side.