skip to content
This winning recipe was featured in Winner, Winner, Chicken Dinner!
Abbie Argersinger | Bluebonnet EC
This recipe is a reminder that sometimes the most straightforward preparations yield the most satisfying results. “This dish is deceptively simple but so delicious,” Argersinger writes. The key, she says, is using a pan small enough that the thighs fit snugly, so the chicken cooks in the rendered fat and juices while the skin crisps up.
2 sweet onions, chopped
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
1. Preheat oven to 375 degrees.
2. Combine the onion and olive oil in a 9-by-13-inch baking dish, toss to combine and spread evenly over the bottom. Lay the thighs in the dish, skin side up, then use a zester to grate lemon zest over them. Squeeze the lemon over the chicken, then sprinkle with salt and pepper, using your fingers to evenly distribute seasonings.
3. Place the pan in the oven. After 10–15 minutes, when you see the juices begin to release from the thighs, start basting them every 10 minutes or so. Continue basting periodically until the onions are soft and the chicken skin is browned and crispy, about 50–60 minutes, allowing the thighs to crisp in the oven for at least 5 more minutes after the last basting. Let the dish rest for a few minutes, then serve over rice or pasta, spooning the onions and juices over each portion.
If you cut this recipe in half, cook the chicken in an 8-by-8-inch baking dish.