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1
Preheat the oven to 400.
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2
Whisk together the beer and maple syrup in a 2-quart casserole dish.
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3
Add the onion, 4 cloves garlic and 2 sprigs rosemary to the beer mixture; season with salt and pepper.
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4
Arrange the chicken skin-side up on top and season with salt and pepper.
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5
Cover the dish with foil and set it on a baking sheet.
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6
Bake until the chicken is just cooked through, or until a thermometer inserted into the thickest part reaches 145, about 40 minutes.
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7
Meanwhile, combine the olive oil with the remaining 4 cloves garlic and 2 sprigs rosemary in a small saucepan; warm over low heat until the garlic is soft and the oil becomes fragrant, about 15 minutes.
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8
Using a slotted spoon or tongs, transfer the baked chicken breasts and onion to a plate.
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9
Discard the rosemary and garlic; pour the remaining cooking liquid into a skillet and bring to a boil over high heat; cook until reduced by half.
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10
Whisk the flour into the liquid, followed by the butter; continue simmering until the sauce coats the back of a spoon, about 4 more minutes.
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11
Season with salt and keep warm.
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12
Heat a grill pan over medium-high heat.
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13
Brush some of the flavored oil over the chicken; place skin-side down in the pan and grill until golden and crisp, about 3 minutes per side.
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14
Transfer to a platter.
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15
Toss the onion in the remaining flavored oil and grill until slightly crisp and charred, about 5 minutes.
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16
Spoon the grilled onion and sauce on top of the chicken.
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17
Photograph by Yunhee Kim
