That recipe is very easy and practice and, in my opinion (and those of those who have tried it), this chicken stay di-vi-no!!! The onion is incredible, with a very mild, sweet and soft flavor (no crunch, which I hate).
Start by seasoning the chicken. The seasoning I used is my “usual”, which I already gave in this recipe HERE. Leave the chicken to marinate overnight, but if you don’t have time, you can season it about 2 hours in advance and it works.
I used 2 pieces of thigh and drumstick and for each piece I used 1 small onion chopped into petals.
Preheat the oven to 200º for 10 minutes.
Remove the chicken from marinade (reserve for later use) and transfer to another refractory greased with olive oil (I line it with aluminum to make cleaning easier, but it’s not necessary). Spread the onion petals around and a few pieces of butter on top. Cover with aluminum foil and bake for about 20 minutes.
After 20 minutes the chicken it will be cooked, but not very golden. Remove from the oven, discard the top aluminum foil and brush on some of the reserved marinade. Put it back in the oven.
Every 10 minutes, remove from the oven and spread a little more marinade over the chicken pieces, repeating this operation until golden and crispy on top. The time will depend on the power of your oven.
It will release a lot of water and oil. At the end, I remove this oil from the pan (I use a spoon for this) and return it to the oven for 3 minutes to “dry” well.
The aroma of the onion with the chicken seasoning and butter is indescribable! You need to test it and tell me later, okay?
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