French Onion Chicken Thighs

In a large skillet or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-low heat. Add 2 thinly sliced yellow onions and a generous pinch of salt. Cook low and slow for about 3 hours, stirring occasionally, until deeply golden, soft, and jammy. Add splashes of water as needed throughout to deglaze the pan and prevent burning.

Once caramelized, stir in 2–3 minced garlic cloves, a few thyme leaves, and 1/2 tbsp balsamic vinegar. Cook another 2–3 minutes until fragrant. Remove from the pan and set aside.

While the onions cook, bring a large pot of salted water to a boil. Add 2 lbs Yukon gold potatoes and boil until fork-tender, about 20 minutes. Drain and let cool slightly.

Preheat oven to 425°F. Line two separate baking dishes with Reynolds Wrap^® Non-Stick Foil, non-stick side up.

Place the chicken thighs in one of the foil-lined dishes. Pat dry. Spread a thin layer of Dijon mustard over the top of each thigh (about 1 tsp per piece), then season with salt and pepper.

In the second foil-lined dish, add 1 lb peeled carrots (halved or left whole, depending on size). Toss with olive oil, salt, pepper, a few sprigs of thyme, and 2–3 smashed garlic cloves.

Roast both dishes at 425°F for 30–35 minutes, or until the chicken is golden and cooked through and the carrots are tender. In the last 10 minutes, top each chicken thigh with a spoonful of caramelized onions and shredded Gruyère. Return to the oven until the cheese is melted and bubbling.

While the chicken and carrots roast, gently warm 4 tbsp butter and 3/4–1 cup milk or cream in a small saucepan over low heat.

Meanwhile, peel the cooked potatoes, then rice or mash them and return to the pot. Slowly fold in the warmed milk and butter in batches until smooth and fluffy.

Stir in 1 cup shredded Gruyère and 1/2 cup crème fraîche or sour cream (optional), and fold until creamy and fully incorporated. Season with salt and pepper to taste.

After the chicken is done roasting, pour the drippings into a small saucepan. Add a splash of broth and 1 tbsp butter, then simmer for 1–2 minutes until slightly thickened and glossy. Finish with a splash of balsamic vinegar or lemon juice for brightness.

Drizzle the carrots with a touch of balsamic vinegar or honey, if desired.

To serve, plate the mashed potatoes and top with a chicken thigh. Spoon over the pan jus and serve with roasted carrots on the side. Garnish with chives and enjoy!