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
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.
Bring the chicken to room temperature and preheat the oven to 200°C conventional (180°C fan-forced).
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.
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
Sprinkle with parsley and serve immediately.
Edited recipe and image from Garlic, Olive Oil + Everything Else by Daen Lia, published by Plum, RRP $29.99. Photography by Armelle Habib.