Big Poppa’s Whole Roasted Chicken with Onion Gravy

Experience the mouthwatering flavors of Big Poppa’s Whole Roasted Chicken with Onion Gravy. This recipe brings together succulent, spatchcocked chicken, aromatic onions, and a savory gravy for a meal that's perfect for any occasion.

• Whole Chicken
• 3 yellow onions
• 14 cloves of garlic
• Big Poppa’s Desert Gold Seasoning
• Big Poppa’s Little Louie’s Seasoning
• Coconut Milk
• Chicken Stock
• Olive Oil

1. Preheat your oven to 275°F.
2. Slice 3 yellow onions and set aside.
3. Spatchcock the chicken and season it generously with Big Poppa’s Little Louie’s Seasoning.
4. Drizzle a hefty amount of olive oil in a cast iron skillet and heat it until hot.
5. Place the chicken, skin-side down, into the hot skillet. Brown the skin, then flip and brown the other side. Season with Big Poppa’s Desert Gold Seasoning.
6. Remove the browned chicken from the skillet and set aside.
7. Add sliced onions and garlic to the hot skillet, season with Big Poppa’s Desert Gold Seasoning, and sauté until the onions become translucent.
8. Place the browned chicken over the sautéed onions, and sprinkle more Big Poppa’s Desert Gold Seasoning.
9. Pour in 1 carton of chicken stock and 1/2 can of coconut milk.
10. Cover the skillet with a lid and place it in the preheated oven.
11. Check the chicken after 30 minutes. Continue roasting until fully cooked.
12. Remove the chicken from the oven and take it out of the skillet.
13. Return the skillet to the stove and thicken the remaining broth to create a gravy. Add starch if needed for desired consistency.
14. Serve the roasted chicken with the thickened onion gravy and enjoy!