Rinse the chicken under cool water and pat completely dry with paper towels. (Make certain the chicken is really dry or it will inhibit the caramelizing process.) Season the chicken with garlic powder, salt and pepper, and set aside.

Place a large skillet or Dutch oven with a tight-fitting lid over medium-high heat and add the oil. When the oil is simmering, add the onions and sauté for 3–5 minutes.

Place the chicken into the pot skin-side down and sear for approximately 5–7 minutes without disturbing them. Make certain the chicken starts to get a nice brown color by lifting an edge. After the first side is nicely seared, turn the chicken over, reduce the heat to the lowest setting possible and cover the pot. If the lid to your pot isn’t very tight fitting, just weigh it down with a can of vegetables or something of equal weight.

Cook on low for 45 minutes without opening the lid. (Don’t be tempted to peek or you will lose the valuable moisture that is trapped inside.)

The dish will be finished when the chicken is nearly falling off the bone and the onions and chicken are brown and caramelized. Transfer the chicken to a serving platter and top with the caramelized onions and any juice from the pan. Enjoy!