First things first—trim any excess chicken skin that’s hanging around like an uninvited guest. You want crispy, not floppy.

Generously season both sides of the chicken thighs with kosher salt and black pepper. No need to be shy here—good seasoning equals good flavor.

Toss the chicken and chopped onion into a gallon-sized zip-top bag (or a large bowl if you’re feeling fancy).

In a measuring cup, whisk together the apple cider vinegar, olive oil, and maple syrup—aka the dream team of flavor. Pour this magic elixir over the chicken in the bag.

Seal the bag and give it a good shake, making sure every piece is well-coated. Bonus points if you pretend you’re a professional chef while doing it.

Pop the bag in the fridge and let the chicken marinate for at least 8 hours (overnight is even better). Patience = flavor.

Preheat your oven to 425°F. Line a baking sheet with foil for easy cleanup (because scrubbing baked-on bits is not the vibe).

Remove the chicken from the marinade and let the excess drip off—no need for a marinade bath here.

Place the chicken skin-side up on the foil-lined baking sheet. Space them out so they roast properly instead of steaming.

Slide that baking sheet into the oven and let the magic happen. Roast for 30 minutes or until the skin is golden brown and crispy, and the internal temp reads 165°F (because food safety is sexy).

Take the chicken out and let it rest for 5 minutes. This helps all those delicious juices stay inside where they belong.

Serve with your favorite sides, or just eat it straight off the pan—I won’t judge.