Baked Lemon Rosemary Chicken

3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
lemon pepper and salt

3 Tbsp. extra-virgin olive oil
1 large onion, thinly sliced
Zest of 1 large or 2 small lemons
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary, minced

1/4 cup fresh lemon juice
1 cup chicken broth

Preheat the oven to 400 degrees.  Season the chicken with salt and lemon pepper.

Heat the oil in a large skillet over medium high heat.  Add the chicken skin-side down and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.

Add the onions to the skillet and cook until caramelized, about 10 minutes.  Add the lemon zest, garlic, and rosemary and cook for an additional 2 minutes.  Add the lemon juice and chicken broth to deglaze the pan, and bring to a simmer.  Use a slotted spoon or spatula to transfer the onions to a 9- by 13-inch ovenproof baking dish.  Place the browned chicken on top, skin-side up.  Pour the liquid over the chicken. Bake for about 45 minutes total, basting every 15 minutes.  Serve with rice or potatoes.