Caramelized Onion and Roasted Chicken Thigh Risotto

There are some things that I can never get enough of, onion an example. I am an onion person, they are perpetually in almost all of my dishes and one thing's for sure, they definitely won't give you a distinct repugnant body odor. Or breath, in that manner, I swear. If you stink and you also happen to eat loads of onions, enough of the blaming game, time to get yourself some bath scrubs and shower foam.

That aside, who the hell dosen't like some good old roast chicken? If for some reason you find it distasting then "sucks to be you" because right now I have an absolutely mind-blowing recipe to share -

Lemon-Garlic-Rosemary Roast Chicken Thighs

Mise En Place
Makes 3 chicken thighs

3 Chicken Thighs, skin on, patted dry with kitchen paper
3 Sprigs of Rosemary, halved lengthwise
3 Slices of Lemon
3 Cloves of Garlic, Crushed
E.V.O.O
Sea Salt & Black Pepper

- Preheat oven 220 Celcius.
- Carefully shaft your finger between the meat and the skin, creating a pocket without having the skin to fall off.
- Stuff lemon and garlic into the pocket.
- Rub the exterior of the chicken with salt, pepper and minimal olive oil.
- Place each chicken thigh on a baking tray with rosemary underneath.
- Roast for 15mins.
- Lower heat to 125 Celcius and cook for another 15-20mins.
- Remove and discard stuffings and rosemary. Buon Appetito!

For my favorite part, here comes the caramelized onions -


It's pretty simple actually. Saute your chopped onions with butter until brown and deglaze with balsamico. Very easy, very tasty. To make the final product, you stir the onions and chicken with a basic risotto recipe, which I'm really lazy to post because there are tonnes of them at google, then season with salt and pepper.

Heading back to camp. See you soon.
Oh and I have turned on the comments already.