Olive Oil–Confit Chicken with Cipolline Onions
"What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor...."
INGREDIENTS
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8 skin-on, bone-in chicken thighs
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1 lemon, thinly sliced into rounds, seeds removed
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1 teaspoon fennel seeds
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6 sprigs rosemary, divided
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2 1/2 teaspoon kosher salt, plus more
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Freshly ground black pepper
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1 1/2 pounds baby Yukon Gold potatoes, scrubbed
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12 ounces cipolline onions, peeled
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4–4 1/2 cups extra-virgin olive oil
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