Recipe: One-pan crispy chicken with caramelised onions and lemon

This dish is incredibly easy to make, results in the crispiest chicken skin and creates a sauce that is so good you might want to drink it.  


6 chicken thighs, skin on and bone in (1-1.2kg) 

2 tbsp extra-virgin olive oil

1 tbsp onion powder

1 tbsp garlic powder

1 tsp fennel seeds

2 tsp dried thyme

2 tsp dried oregano

1/2 tsp dried parsley

sea salt flakes

freshly ground black pepper

2 lemon slices

2 onions, sliced into circles

handful of flat-leaf parsley, leaves picked and finely chopped


Step 1. 

Place the chicken thighs in a large bowl with the olive oil, spices, herbs and a generous amount of salt and pepper. Massage the mixture into the chicken. Cover the bowl and leave to marinate in the fridge for a minimum of 2 hours, but ideally overnight.

Step 2.

Bring the chicken to room temperature and preheat the oven to 200°C conventional (180°C fan-forced).

Step 3.

Place the chicken in a cold enamelled cast-iron casserole dish, skin-side down. Turn the heat to medium and cook for 13 minutes. Place the lemon and onion under the chicken and cook for a further 4 minutes.

Step 4.

Slightly tilt the pan and spoon out some of the chicken fat. Flip the chicken over so it’s skin-side up, then bake in the oven for
15 minutes.

Step 5.

Sprinkle with parsley and serve immediately.

Serves 4. 

Daen Lia

Edited recipe and image from Garlic, Olive Oil + Everything Else by Daen Lia, published by Plum, RRP $29.99. Photography by Armelle Habib.