French Onion Chicken Sheet-Pan

French onion soup is a beloved Paris bistro staple built on deeply caramelized onions and melted Gruyère. This sheet-pan spin roasts chicken thighs with those same onions, thyme, and a bubbling cheese crust.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 610 cal
• 45g protein
• 22g carbs
• 38g fat
• 3g fiber

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Ingredients

• 8 bone-in skin-on chicken thighs
• 3 large yellow onions
• 6 oz Gruyere cheese
• 1/2 cup beef broth
• 1/4 cup dry white wine
• 2 tsp fresh thyme
• 4 garlic cloves
• 1 Tbsp Dijon mustard
• 3 Tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 8 baguette slices
• 2 Tbsp fresh parsley

Instructions

1. 1Preheat the oven to 425°F and lightly oil a large rimmed sheet pan.
2. 2Peel the onions, slice them into thick half-moons, and toss with olive oil, salt, pepper, and thyme until glossy.
3. 3Spread the onions across the pan and roast 15 minutes until they begin to soften and pick up light color at the edges.
4. 4Meanwhile, pat the chicken thighs dry and rub the undersides with Dijon and minced garlic.
5. 5Nestle the chicken skin-side up among the onions, drizzle any remaining oil over the skin, and season the tops again.
6. 6Pour the broth and wine carefully the chicken so the onions sit in a shallow bath without soaking the skin.
7. 7Roast 30 to 35 minutes until the chicken skin is deep golden and an instant-read thermometer in the thickest part reads 175°F.
8. 8Shred the Gruyere, scatter it over the chicken and onions, and return the pan to the oven for 4 to 5 minutes until the cheese melts and bubbles.
9. 9Toast the baguette slices on a separate rack or in a toaster until crisp, then tuck them under the cheesy onions like classic French onion soup croutons.
10. 10Chop the parsley, sprinkle it over the tray, and serve family-style so everyone can scoop caramelized onions and melted cheese with each bite of chicken.