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Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 4–5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate.
Reduce the heat to medium. Add the halved onion cut-side down and the smashed garlic to the pot. Cook for 3–4 minutes until the onion is golden at the cut edges and the garlic is fragrant.
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