By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
181 cal · 65 min
Lazy Chicken
Recipe GLPRd318111eba7552
A simple, hands-off one-pan chicken dish featuring skin-on thighs and legs seared until golden, then nestled among caramelized onions and garlic. The chicken cooks gently in butter and its own juices, becoming tender and flavorful with minimal effort.
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Ingredients
4 tablespoons olive oil
1/4 cup unsalted butter
8 skin-on chicken thighs and legs (4 thighs, 4 legs)
Salt to taste
Black pepper to taste
3-4 medium yellow onions, thinly sliced
4 cloves garlic, peeled and quartered
Directions
Pat the chicken thighs and legs dry with paper towels and season both sides generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken pieces skin-side down in the pan and cook for 8-10 minutes until the skin is golden and crispy. Avoid moving the pieces while cooking.
Flip the chicken pieces and cook for 3-4 minutes on the other side, just until lightly browned. Transfer the chicken to a plate and set aside.
Reduce heat to medium, add the butter to the same skillet, then add the sliced onions. Stir and cook for 8-10 minutes, scraping up any browned bits from the bottom of the pan, until the onions become soft and begin to turn golden at the edges.
Add the quartered garlic cloves to the onions and cook for 1-2 minutes until fragrant, stirring occasionally.
Nestle the seared chicken pieces skin-side up among the onions and garlic. Pour any accumulated juices from the plate back into the skillet.
Reduce heat to medium-low, cover the skillet with a lid, and simmer gently for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh, not touching bone.
Taste the onion mixture and adjust seasoning with additional salt and pepper as needed. Serve the chicken with the caramelized onions and pan juices spooned over top.
Comments
Every ingredient is a staple at any Charlotte grocery chain, so there's no special trip required. The cost per serving is low—chicken, onion, and garlic are dirt cheap, even at premium stores like Publix—probably $2 to $2.50 per person depending on chicken cut and thickness. The stated 65 minutes is honest for pan-braising, but ignore the word "lazy" if you need hands-on time; you'll brown the chicken and sauté aromatics actively before a simmer, not sit idle. The simplicity means it reheats well in a skillet and works fine for a family of six, though it needs a side dish to feel like a complete meal.
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