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.
Rachel says
Tried this recipe and served it along with some mashed potatoes, was a great hit at home!
I opened the pan after the 25 minute mark and had to simmer for around 15 minutes as the juice hadn't reduced, but it was totally worth it! Had to scrape off the caramelized onions cooked in chicken juice right from the pan cause it was too yummy!
Thank you Richa for this lovely recipe.
Rishika Komarla says
Thank YOU! 🙂