Oven-baked lemon chicken

Ingredients:

• 1 chicken weighing 1.5 - 2 kg, cut into 8 pieces and dried with paper towels
• Flour for dusting
• 3 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• Zest of half a lemon (cut off the white pith), cut into thin strips
• 2 large cloves garlic, minced
• 1.5 tsp fresh rosemary leaves
• 1 tbsp. honey
• 1/4 cup freshly squeezed lemon juice
• 1 cup chicken broth, homemade or canned lightly salted

Preparation:

1. Preheat the oven to 200°C (400°F). Season the chicken with salt and black pepper. Dredge in flour and shake off any excess. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Place the chicken skin-side down and fry until golden brown, about 5 minutes per side.
2. Remove the chicken from the pan and set aside. Drain the oil and wipe the pan with paper towels. Add the remaining 1 tablespoon of olive oil and heat over medium-low heat. Add the onion and cook until golden brown, about 10-12 minutes. Add the lemon zest, garlic, and rosemary and cook for another 2 minutes. Add the honey, lemon juice, and broth, increase the heat, and bring to a simmer. Using a slotted spoon, transfer the onion to a 9 x 13-inch ovenproof dish and spread it out.
3. Place the chicken, skin side up, in a single layer on top of the onions. Pour the pan liquid over the chicken. Season with salt and black pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove the chicken from the oven and serve.