My mother-in-law handed me this recipe on a napkin at my bridal shower.

If you prefer white meat, you can swap the thighs for bone-in, skin-on chicken breasts; just keep an eye on the timing, as they may cook a bit faster—pull them when they reach 165°F. For easier cleanup, you can line the skillet or a baking dish with foil, but you’ll get the best caramelization cooking directly in cast iron. To stretch this into more of a one-pan meal, scatter halved baby potatoes or thick carrot coins in the skillet before adding the chicken; toss them in a teaspoon of oil so they soak up the onion drippings as everything roasts. For a slightly richer flavor, use melted butter instead of olive oil, or do half and half. If your packet of onion soup mix is on the salty side and you’re sensitive to salt, use a bit less mix or add an extra thigh or two to balance it out. Leftovers reheat well in a 350°F oven for 10 to 15 minutes to re-crisp the skin, or you can shred the meat and use it in sandwiches, salads, or wraps for easy lunches during a busy workweek.