I swear it’s like my husband has a 2nd stomach when he eats this!

– 8 chicken thighs, bone-in and skin-on
– 1 large onion, peeled and sliced into rings
– 1 cup of your favorite barbecue sauce
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and freshly ground black pepper to taste
– Chopped fresh parsley for garnish (optional)

1. Start by preheating your oven to 375°F (190°C) and line a large baking sheet with aluminum foil for easy cleanup.

2. In a small bowl, whisk together the barbecue sauce, olive oil, apple cider vinegar, smoked paprika, garlic powder, and onion powder.

3. Season the chicken thighs with salt and pepper, and place them skin-side down on the baking sheet.

4. Brush about half of the sauce mixture over the chicken thighs, then top each thigh with the onion rings.

5. Bake for 25 minutes, then carefully turn the chicken over and brush with the remaining sauce.

6. Continue to bake for an additional 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

7. If you desire more caramelization, broil for 3-4 minutes, watching closely to prevent burning.

8. Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.