– 2 1/4 pounds bone-in, skin-on chicken thighs about 4 – 3 garlic cloves minced (about 1 tablespoon) – 3 tablespoons extra-virgin olive oil divided – 2 teaspoons Italian seasoning – 1 teaspoon dried rosemary – 1 lemon zest and juice – 1 1/2 teaspoons kosher salt divided – 1/2 teaspoon ground black pepper divided – 2 small or 1 extra large onion – 1/2 tablespoon sherry vinegar or red wine vinegar – Chopped fresh parsley
Dry the chicken with paper towels and place it in a bowl or ziploc bag. Add the marinade ingredients to the chicken. Marinate for at least 30 minutes or refrigerate for up to 12 hours.
Nestle the chicken thighs into the onions skin side up. Bake the chicken thighs at 425 degrees F for 25 to 35 minutes, tossing the onions partway through.
Remove the chicken and let rest. Place the baking dish back into the oven and continue baking the onions. Remove the onions from the oven, and stir in the vinegar. If desired, return the chicken to the pan and broil on the upper third rack for crispy skin.