from the oven and let the chicken rest for about 5 to 10 minutes. The sauce will thicken slightly as it cools. Spoon the caramelized onion glaze over the chicken when serving, making sure each portion gets some of the rich juices from the bottom of the dish.
Variations & Tips
You can use almost any bone-in chicken pieces you like, but dark meat (thighs and legs) stays especially moist and forgiving, much like the Sunday dinners many of us grew up with. If you only have boneless, skinless chicken breasts, reduce the covered bake time to about 30 minutes and
Found this in my mother-in-law’s recipe box from 1965 and now I understand why she made it every single Sunday.. Full recipe 👇 💬
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