Ingredients
8 bone-in, skin-on chicken thighs
2 large yellow onions, sliced into thick rings
4 cloves garlic, minced
1/3 cup honey
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
How to Make
Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry. Season them with salt, black pepper, smoked paprika, garlic powder, onion powder, and thyme.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for about 4–5 minutes, then flip and cook for another 2 minutes.
Arrange the onion rings in the bottom of a baking dish and place the browned chicken thighs on top.
In a small bowl, mix the honey, soy sauce, minced garlic, Dijon mustard, and apple cider vinegar.
Pour the honey-garlic sauce evenly over the chicken and onions.
Bake uncovered for 35–40 minutes, spooning some of the sauce over the chicken halfway through cooking.
For a darker, caramelized finish, broil for 2–3 minutes at the end.
Spoon the tender onions and thick pan sauce over the chicken and serve hot.