Chicken thighs with chickpeas

Onions + red wine vinegar + lemon juice. Let it rest.

Chicken + 1 tablespoon salt + pepper.

Heat oil in an oven safe skillet and add the chicken skin side down. Fry on medium flame for 10 mins. We are looking for crispy golden brown skin. Flip and let the other side fry for 5 minutes. Remove chicken from pan.

Fry the onions in the same skillet and add the remaining salt. After 2 minutes add the chickpeas. Fry for 5 minutes.

Add the chicken back to the pan. Layer everything in 1 layer. Bake in the oven at 425F for 15 minutes.