Place the chicken into an ovenproof frying pan (skillet), low-sided casserole dish (Dutch oven) or cast-iron pan. After this time, reduce the heat to 180°C fan (400°F), then rotate the chicken and roast for a further 10–25 minutes until golden and crisp all over and the juices from the leg run clear. Put the pan back over a medium heat and add the onions with a pinch of salt, tossing them in the chicken fat in the pan.