pieces. Return the dish to the oven, uncovered.
Continue baking, uncovered, for another 25 to 35 minutes, or until the chicken is cooked through, the skin is golden, and the onion soup glaze is bubbling and starting to caramelize around the edges. The internal temperature of the thickest part of the chicken should reach at least 165°F (74°C).
If you’d like the top a bit more browned, you can move the dish up one rack for the last 5 to 10 minutes, keeping a close eye so the glaze doesn’t burn.
Remove the dish from the oven and let the chicken rest for about 5 to 10 minutes. The sauce will thicken slightly as it cools. Spoon the caramelized onion glaze over the chicken when serving, making sure each portion gets some of the rich juices from
