A winning recipe for the juiciest cut of chicken.
And whilehot honeycan be store-bought, the spice levels always tend to differ from bottle to bottle.
Cover and let stand 30 minutes.

Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
Place chicken on a rimmed baking sheet; pat dry.
Combine pepper, onion powder, and 2 1/2 teaspoons salt in a bowl; sprinkle over chicken.
Turn chicken skin side up; drizzle with 1 1/2 tablespoons oil.

Credit:Dotdash Meredith Food Studio
Gently rub to coat.
Roast in preheated oven 15 minutes.
Toss onion with remaining 1/2 tablespoon oil and 1/2 teaspoon salt in a bowl.

Credit:Dotdash Meredith Food Studio
Tuck onion around chicken.
Roast in preheated oven until thermometer inserted into thickest part of chicken registers 175F, 20 to 25 minutes.
Remove from oven; adjust oven to broil.

Credit:Dotdash Meredith Food Studio
Brush some of the honey mixture over chicken and onions.
Broil until browned, 2 to 3 minutes.
Remove from oven; brush with honey mixture.

Credit:Dotdash Meredith Food Studio
Transfer chicken and onions to a serving platter; drizzle with remaining honey mixture.
Garnish with thyme sprigs.

Credit:Dotdash Meredith Food Studio

Credit:Dotdash Meredith Food Studio

Credit:Dotdash Meredith Food Studio

Credit:Dotdash Meredith Food Studio