I made a few changes to this Grace Parisi recipe linked above:
I chopped the onions into big chunks, threw in a handful of peeled garlic cloves, and seasoned the vegetables liberally with salt, pepper, garlic powder, paprika, smoked paprika, ground sumac and the juice of one lemon. I patted the chicken (thighs, not legs) dry and seasoned them ahead of time for best flavor before adding them on top of the vegetables. I cooked everything uncovered for 50 minutes and didn't bother with all of that covering, uncovering, moving the pan and etc. Next time I'll try skinless thighs, but other than that -- a definite keeper.