Chicken with Honey Roasted Cipollini Onions

1. Preheat the oven to 400 degrees F.
2. Remove the wing tip and first wing joint from the chicken breasts, reserve for soup.
3. In a small bowl, mix the honey, margarine, lemon zest and a little salt and pepper.
4. Push your finger under the skin of each chicken breast to lightly separate the skin from the flesh.
5. Push about 2 teaspoons of the honey margarine mixture under the skin of the chicken. Season the chicken on both sides with salt and pepper and reserve.
6. In a large oven-safe skillet, heat the oil over medium heat. Add the onions and allow to brown slightly on one side, cooking for about 7 minutes. Turn the onions and brown the other side, for an additional 5-7 minutes.
7. With the pan still on the heat, add the chicken to the pan, skin side up. Pour in the wine and broth, add the time sprigs.
8. Place the pan, uncovered, onto the top rack of the oven. Roast at 400 degrees F for 35-45 minutes, or until the chicken reaches 165 degrees F on a meat thermometer and the skin is golden brown.
9. Remove from the oven and carefully move the chicken to a platter.
10. Discard the thyme sprigs and place the skillet back onto the stove over medium-high heat. Reduce the pan juice by half, or to about 1/2 cup. Serve with the chicken.

Contributed by: Quick & Kosher

Delicious served alongside Saffron Apples