Glazed Baked Chicken With Stuffed Sweet Spanish Onions
Juicy baked chicken quarters glazed with honey and sherry, complemented by flavorful stuffed Spanish onions, perfect for a hearty, savory meal with a touch of sweetness.
Ingredients
Instructions
- Place the chicken quarters in a glass baking dish, skin side up.
- Combine sherry, honey, soy sauce, paprika, and minced garlic to make the glaze.
- Brush the glaze generously on the chicken quarters.
- Put the dish in a 375°F oven and bake for 1 hour.
- Turn the chicken after 30 minutes and brush frequently with the glaze.
- Reserve some glaze for the onions.
- Garnish with parsley and lemon slices before serving.
Tips & Substitutions
To enhance the flavor of the glaze, consider adding a splash of Dijon mustard or a pinch of cayenne for heat. If you prefer, substitute the honey with maple syrup for a different sweetness profile. Ensure the chicken skin is dry before applying the glaze to achieve a crispy texture. If you can, marinate the chicken in the glaze for a few hours before baking for deeper flavor.
Serving Suggestions
Serve the glazed baked chicken with a side of roasted vegetables or a fresh green salad for a balanced meal. It pairs beautifully with sweet Spanish onions that can be stuffed and roasted alongside the chicken. A light rice pilaf or mashed potatoes can also complement the dish, making it a hearty family dinner.
Storage & Reheating
Store leftover glazed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and cover with foil. Heat in a preheated oven at 350°F until warmed through, about 20-25 minutes. This method helps retain moisture and keeps the glaze intact.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Baked Chicken With Stuffed Sweet Spanish Onions contains roughly 112 calories, with 6g protein, 20g carbohydrates, and 4g fat. It is an excellent source of vitamin A (82% of the Daily Value), dietary fiber (38% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2073mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of quarters?
Yes, you can use chicken breasts for this recipe, but adjust the baking time to about 25-30 minutes, as breasts cook faster than quarters. Ensure the internal temperature reaches 165°F for safe consumption.
What can I substitute for sherry?
If you don't have sherry, you can use white wine, apple cider vinegar, or a mixture of chicken broth and a teaspoon of vinegar as a substitute. This will provide the acidity needed without altering the overall flavor profile too much.
Can I prepare this dish in advance?
Absolutely! You can prepare the glaze and marinate the chicken up to 24 hours in advance. Just keep it covered in the refrigerator. When ready to bake, follow the cooking instructions, adjusting the time as needed if the chicken is cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).