Instructions

1. Preheat oven to 425F.
2. In a large cast iron skillet heat olive oil over medium-high heat.
3. Rub chicken with salt and pepper
4. Add chicken to HOT skillet breast down and brown for 3-4 minutes. Flip chicken to its back and repeat.
5. Once complete remove chicken from pan.
6. Add shallot, garlic, thyme and rosemary to pan. Add 1 T chicken broth and use wooden spoon to scrape bits. Stir frequently for 3-4 minutes.
7. Remove skillet from heat and spoon out onions and herbs. Add to food processor along with remaining chicken broth.
8. Return chicken to cast iron pan off heat!
9. Turn processor to high until you have an almost smooth broth.
10. Use a basting needle and inject broth into meat. If some spills out its ok you will be cooking your chicken in the cast iron pan.
11. Place peeled boiling onions in pan along with chicken and place in oven for 1 hr and check temp.
12. You want the chicken to reach 180F outside the oven to insure a cooked chicken.
13. Once chicken has reached 180 allow chicken to cool for 10 minutes. Slice and serve.