Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs (with skin)
  • 2 red onions (peeled, cut into 6 wedges each)
  • 2 tablespoons olive oil
  • Fine sea salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon tomato puree
  • 1 teaspoon dried thyme
  • ⅔ teaspoon garlic and onion granules/powder (each)

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large sheet pan with parchment paper (optional) and set aside.Season the chicken on both sides. In a large non-stick pan heat up 1 tablespoon of oil and fry the chicken for 2-3 minutes (skin side down) over a fairly high heat. Turn over and fry for 2 more minutes.  Transfer the chicken to a plate and discard the fat from the pan.
  • In a bowl whisk together all the glaze ingredients until smooth. Coat the chicken pieces in the glaze mixture (both sides). Heat up the pan again, add a tablespoon of oil and fry the chicken over a medium heat for 2 minutes on each side (until lightly browned, skin side first). Transfer the chicken thighs onto the baking sheet (skin side up) leaving lots of room in-between.
  • Using the same pan (no need to wipe it) fry the onion wedges for 1 minute turning and coating in the sticky mixture left in the pan after cooking the chicken.
  • Add the onions (along with the juices) to the sheet pan spreading evenly around the chicken pieces, drizzle any leftover glaze mixture over the chicken and bake in the centre of the oven for 25 minutes turning the onions halfway through (but not the chicken).
  • Remove from the oven and serve immediately.