These skillet roasted chicken thighs with onions and bread are a perfect go-to on weeknights when you don’t have a lot of time and you don’t want to have to fuss around a lot. Just brown the chicken in the skillet, toss everything in the oven, and that’s it!
I like to have chicken thighs on hand in my freezer at all times. Whenever they go on sale at the store, I buy them in bulk, and then freeze them in portioned out freezer bags.
For this recipe, if you do not have a cast iron skillet skillet, use any dutch oven or pot that can go in the oven.
These skillet roasted chicken thighs with onions and bread can be a dinner all on its own, or I like to make it with some tomato and cucumber salad!
- 3/4 c extra virgin olive oil, divided
- 4 bone-in skin on chicken thighs
- kosher salt
- ground pepper
- 1 T garlic powder
- 1 red onion, quartered and cut in large chunks
- 1/2 baguette, cut lengthwise down the center, and cut / torn in large chunks
Preheat oven to 375° F. Heat 1/4 c extra virgin olive oil in cast iron skillet over medium high heat.
Pat chicken dry with paper towels. Season both sides with salt and pepper. Set aside In a small bowl, toss the onions with 1/4 c olive oil and 1/2 t salt. Set aside. In another bowl, toss the bread with the remaining 1/4 c olive oil and 1/2 t salt.
Place the chicken skin side down in hot skillet. Cook until skin is dark and golden, for about 5 minutes. Flip the chicken and arrange the onions in the skillet around the chicken. Place the skillet in the oven and bake for 15 minutes.