Oven-Baked Chicken with Caramelized Onions


 

  • 4 tablespoons olive oil
  • 2 large onions
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 500 grams (1/2 LBS) chicken breast or chicken thighs (boneless)
  • Black pepper
  • Thyme or rosemary


First, slice the onions into half-moons (thin strips).

Heat the olive oil in a large pan and add the sliced ​​onions.

Sauté the onions for about 5–7 minutes until they soften.

Then, reduce the heat.

Add the balsamic vinegar, granulated sugar, and salt.

Cook the onions for about 15–20 minutes, until they turn a deep color and become caramelized.

In a separate bowl, toss the chicken with some olive oil, black pepper, and either thyme or rosemary.

Spread half of the caramelized onions across the bottom of a greased baking dish.

Place the chicken pieces on top of the onions. Distribute the remaining caramelized onions over the chicken.

Bake in a preheated oven at 200°C (392°F) for about 25–30 minutes, or until the tops are nicely browned.

Adjust the cooking time as needed, depending on the thickness of the chicken.

Serve the chicken with caramelized onions hot, straight from the oven.


ENJOY YOUR MEAL

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