Roast Chicken with Basil & Savory Onion Soup

Instructions:

1. In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped basil leaves, salt and pepper. Add red pepper flakes if using. Place the chicken thighs in the marinade. Ensure they are well coated. Cover and let marinate in the refrigerator for at least an hour or up to overnight.
2. In a large pot over medium heat, melt butter. Add sliced onions and season with salt and freshly cracked black pepper; stir well. Cook on medium-low heat for about 20 minutes until softened. Stir occasionally; if desired add a pinch of sugar after about ten minutes to enhance sweetness.
3. Increase heat slightly to medium-high; continue cooking until onions begin caramelizing—around another additional10–15 minutes.
4. After onions are nicely caramelized and golden brown all over (total cooking time should be approximately around thirty-five minutes), carefully pour in chicken broth.
5. Bring mixture to a gentle simmer; reduce heat as necessary. Let it cook uncovered while you prepare your chicken.
6. Preheat your oven to 400°F (200°C).
7. Place marinated chicken thighs on a baking sheet lined with parchment paper or foil for easier cleanup.
8. Roast in preheated oven for about 35–40 minutes, or until internal temperature reaches at least 165°F (74°C) and skin is crispy.
9. Once both components are cooked through—remove from oven then allow chicken rest briefly before serving alongside hot onion soup ladled into bowls.
10. Garnish each bowl of soup with fresh basil leaves before serving warm along with roasted chicken on top or beside it!