This dish is so simple, in my opinion, it requires no recipe–only technique and photos. I found my neighbor Beppi making this dish one evening when I stopped by to visit. It looked and smelled so good, I watched him make it, then made it myself.
The dish makes use of the broiler, which I rarely use. Although the dish is made under the broiler, it takes about 45 minutes from start to finish, since it requires you to cook at a distance of at least 12″ from the flame. It’s a good dish to make for company, because it requires little supervision–simply reach in and turn pieces from time-to-time until all is golden. Then reduce oven temperature to 350 degrees and finish baking for about 15 minutes.
In a baking dish with low sides, scatter a coarsely diced onion, along with a couple of sprigs of rosemary in a quarter cup of olive oil.
Sprinkle a generous amount of salt and pepper over both sides of boneless, skinless chicken thighs. Lay the seasoned thighs on top of the onion. They can overlap slightly as they will shrink a bit from cooking.
Broil at least 12″ from the heat source for about 40 minutes, turning every 10 minutes or so. Lower the oven to 350 and continue roasting for another 10 minutes or so or until all is golden around the edges. Use the oil and onions as a sauce.