Found this in my mother-in-law’s recipe box from 1965 and now I understand why she made it every single Sunday.

last 5 to 10 minutes, keeping a close eye so the glaze doesn’t burn.

Remove the dish 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.

You can use almost any bone-in chicken pieces you like, but dark meat (thighs and legs) stays especially moist and forgiving, much