Here's a new chicken recipe that is insanely delicious, totally fuss free and only takes one pan to make! These Caramelized Onion Rosemary Chicken Thighs are super crispy and all things yummy!
This caramelized onion and rosemary chicken makes it to our dinner table at least twice a week now. Every time we open the fridge and realize we are out of everything except chicken (happens quite often), we end up with this. Not complaining at all.
Denver left for the US a few days ago and I'm like because I miss him so much already. So bring on all the comfort food to make me feel better like this caramelized onion rosemary chicken. Plus I don't feel like cooking on my own all that much so I need everything that only takes 30 minutes to make. And doesn't need clean up, because thats Denver's job and I'm too lazy for it BTW I just snapchatted my way through this recipe yesterday so if you are on Snapchat (my_foodstory) follow along to see what I'm making today!
Now let's get into the details of the easiest recipe you are ever going to make. I love making this recipe with bone-in chicken thighs because they become all crisp on the outside and stay really juicy. All you need to do is marinate the chicken in some chili powder, ginger garlic paste and lemon juice; add some oil, place the thighs and brown them, add lots of onions to the pan, sprinkle chopped rosemary and cover and let it cook. Everything just cooks in it's own juices. No stirring required. The only major work is slicing onions and if you don't want to end up in tears, just peel and soak them in water for ten minutes before slicing. I end up picking out the onions straight from the pan because who can waaaaait!
I highly recommend using your cast iron pan to make this. If you don't have one, check out Lodge's Cast Iron Pans which are really my favorite! This is the skillet I used for this recipe. A regular non stick pan also works but cast iron pans help cook the chicken evenly and give you the best crispy skin ever! And crispy chicken skin rocks our world
Here's another look at these sticky, caramelized chicken thighs if you need one more reason to go home and make these right about now.
For more chicken dinners, follow my Chicken Dishes board on Pinterest. And don't forget to follow me on Snapchat (my_foodstory) to see what's cooking next!
Caramelized Onion Rosemary Chicken Thighs
Ingredients
- 500 grams Chicken Bone-In Skin-On Thighs
- 1 teaspoon Chili Powder or Paprika Powder
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Lemon Juice
- 1 tablespoon Oil
- 1 tablespoon Butter
- 4 Onions large , sliced
- 1 tablespoon Honey
- 1 - 2 Sprigs Rosemary finely chopped
- Salt to taste
Instructions
- Mix together chili powder (or paprika), ginger garlic paste and lemon juice in a bowl. Rub this mixture all over the chicken thighs and set aside for 10 minutes while you get the rest of your ingredients ready.
- Heat oil and butter in a cast iron pan and add the chicken thighs to it. Brown on high heat for 2 minutes on either side. Reduce the flame and add onions, rosemary and salt. Mix well and cover and cook for 25 minutes till the thighs are cooked through.
- Mix together 2 tablespoons water with honey and add it to the pan. The honey mixture will start sizzling. Mix well so that it coats the chicken and switch off the flame after a minute or two.
- Serve caramelized onion rosemary chicken thighs with a side of steamed rice or bread.
Notes
- I highly recommend using your cast iron pan to make this. This is the skillet I used for this recipe. A regular non stick pan also works but cast iron pans help cook the chicken evenly and give you the best crispy skin ever!
- Rosemary: Use fresh or dried rosemary for this recipe.
- Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
ritar r green says
where I can buy the ginger and paste garlic it's excellent and super ingredients
Rita says
I like to cook this because it's easy and super yummy
Jaispreet says
Hi! Can I use dried rosemary instead of fresh? Will it give same taste n flavour?
Richa says
Yea absolutely. It works
Pallavi says
Hubby got bone-in thighs and I found this recipe to cook them 🙂
I followed the recipe to the T except for rosemary sprigs as I didn't have them. My results were somewhat similar to another reader. There was more water after cooking for 25 minutes. So I cooked the dish uncovered to dry it out before adding honey+water.
Also, the chicken was brown and not red as shown in the picture.
The recipe was still a winner in our house and loved by all. Thanks, Richa!
Richa says
Thank you so much Pallavi! So glad you enjoyed this recipe!
KMunoz says
I know this recipe was posted ages ago, but I just found it and tried it tonight. Amazing! I thought four onions sounded excessive but chopped them anyway, and I am so glad I followed the instructions. I couldn't get enough of them! I added some fresh, roughly chopped tomatoes at the same time I added the honey. I served the chicken with oven-roasted potatoes that I used the extra rosemary on. Can't wait to eat my leftovers for lunch tomorrow! 🙂
richagupta says
Thank you, so happy you liked it! Leftovers are even better 🙂
Katrina says
Made it last night, it was soo good! Simmered it for longer because I was busy doing other things and the chicken was so tender. Delicious.
richagupta says
Yay so glad you liked it!
Bex says
I have absolutely no idea what I did wrong, but mine didn't turn out caramelised at all! We had moist chicken, with soft onions in a tasty gravy! Lovely flavour, but it didn't look like your pictures at all. ????
richagupta says
Hi Bex, I'm sorry it didn't look exactly like the pictures. The colour on the chicken could be because of the chilli powder we use here. Ours is a bright red vs. paprika which is orangish sometimes. I usually let the water evaporate in the last few minutes of cooking so that we are left with only onions, and sticky chicken in the pan.
Melanie says
4 onions seems a bit excessive. Are you sure not two or just 1?
Richa says
Nopes! 4 onions is really what you need because the onions caramelize and become less than half in volume.
Marie says
This may be a silly question, but is the garlic ginger paste just a 50/50 mixture of ginger and garlic? Or did you purchase it at the grocery store? The recipe look great. I think I'd like to make it soon.
richagupta says
Marie not silly at all 🙂 Yes, it's just a mixture of 50:50 ginger to garlic. You can buy readymade ginger garlic paste or just pound some together at home to make it. I hope you try this out!
Meena Kumar says
No fun to cook for one but I hate company when it comes to chicken 🙂 I have tried this once without honey and myyy it was super delicious. We finished it in one sitting and the pan came spotlessly clean for rinsing 🙂
nalinijuneja says
Then you must fight for law and regulation. or a compromise. Do they at least cite the source. if they cite the source and provide a link, then it might be a win win do you think?
Richa Gupta says
Hi Nalini Bua, I'm aware of this issue. But thanks for pointing it out. Thankfully none of my recipes were on the app but we've all been collectively fighting against The Frying Pan to take some action. There is no real way to protect images or content against plagiarism except to educate people and fight when it happens.
nalinijuneja says
A group of around 20 Indian bloggers is going to serve a legal notice to the founders of The Frying Pan app, an Android app that collates and aggregates recipes. The bloggers, many of whom are India’s top food bloggers with total pageviews running into millions, are alleging that the app features thousands of recipes that have been lifted wholesale from their food blogs without explicit permission.
The Frying Pan is a venture by three New Delhi-based entrepreneurs, Naveen Rathee, Priyankar Baid and Priyanka Jain, none of whom have any experience in the food industry. The app, their first product, was launched earlier this year and has seen around 30,000 downloads so far on the Google Play Store. There is no iOS version of the app.
Rathee told FactorDaily that his product is a content aggregation platform, and uses the bloggers’ posts as per prevalent customs of content curation and aggregation.
Food blogger Monika Manchanda, one of the leading voices of the Indian lifestyle blogging community, has been mobilising efforts to stop what she and many others in the same situation see as outright plagiarism and copyright infringement. In a blog post published on Wednesday, Manchanda stated that, “As a blogger, plagiarism and theft of images and recipes is not new to me. My images, recipes, content has been stolen more times than I can count. But more often than not, it is either an extremely lazy person who does this, or someone who doesn’t really know that taking images from google is NOT the way to acquire images or it is a media agency who wants to save a quick buck on photography. Even in my long and suffering social media presence this kind of theft is new to me. The app The Frying Pan has taken 145 RECIPES my blog, along with pictures WITHOUT MY PERMISSION. In fact the whole app is based on collecting recipes and pictures from various bloggers and THEY DON’T HAVE PERMISSION FROM ANYONE.”
Author: Shrabonti Baghchi, Factorydaily]
I love your blog... I hope you are protected from things like this
Richa Gupta says
Thanks Nidhi, I hope you like it!
Nidhi says
Looks yum! Love anything caramelised. Totally trying this.
Nidhi says
This looks yum! Love anything caramelized. Totally trying this.