Ingredients
- 4 red onions, peeled
- 1 1/2 tbsp fresh thyme leaves, off the stem
- 4 garlic cloves, peeled and thinly sliced
- 8 chicken thighs, skin on
- 4 tbsp extra virgin olive oil plus 2 tbsp for frying chicken
- Salt and cracked pepper
- 12 thyme stems, leaves still attached
Method
Preheat the oven to 190C. Use sharp knife to cut each onion base so it stands upright. Make incision across each onion at top, cutting down halfway to base. Make another similar incision at right angles to first, leaving a deep cross. Stuff onions with thyme leaves and garlic. It may be necessary to carefully pull back some onion layers to do this. Place stuffed onions in large baking tray, leaving space for chicken thighs. Spoon 4 tbsp olive oil gently on to onions. Heat 2 tbsp olive oil in pan. Sprinkle skin side of chicken thighs with salt. Fry on moderate heat, skin side down, for 1 minute or until golden. Transfer thighs to baking dish with onions, leaving skin side up. Scatter oil and pan juices over onions. Distribute thyme stems over chicken. Add cracked pepper and roast 20-25 minutes until onions are tender and chicken is cooked.
