Name: Roasted Chicken with Caramelized Onions
Yield: Makes 4 servings
Ingredients: 3 heads of garlic, cloves separated and peeled; 1 cup whole milk; 7 tablespoons olive oil; 1/4 cup (1/2 stick) butter; 4 onions, cut into 1-inch pieces; 2/3 cup balsamic vinegar; 2 fresh thyme sprigs; 1 bay leaf; 3 tablespoons whipping cream; 2 whole chickens (each about 3 1/2 pounds), split in half; 1/4 cup chopped fresh parsley

"When I moved to Seattle last year, I found myself really missing my Studio City, California, neighborhood," writes Tim Westmoreland of Seattle, Washington. "There were so many great places to eat there, especially Pinot Bistro. I am craving its roasted chicken with caramelized onions. Would you see if chef Miki Zivkovic would send me an order? If not, the recipe will do just fine."

At the restaurant, the chicken is accompanied by shoestring fries sprinkled with chopped fresh parsley and the chef's own garlic-salt mixture.

Recipe notes

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