Senegalese Lemon Chicken

I got this recipe out of the 12 Best Foods Cookbook. Don't skimp on the onions, they are so delicious!

2 large white onions
1/4 c chopped parsley
1/2 t dried thyme
1 bay leaf
1 small clove garlic, smashed
1/2 t salt
6 grinds black pepper
juice of 2 lemons
2 T oil (canola or olive)
1 1/2 lbs skinnless chicken breasts

-Place the onions in a large, resealable plastic bag. Add the parsley, thyme, bay leaf, garlic, salt, and pepper. Pour in the lemon juice and oil. Seal the bag and shake to coat the onions with the marinade. Add the chicken, reseal, and shake the bag. Refrigerate for 2-3 hours.

-Remove the chicken from the marinade and pat dry. Coat a deep, meduim skillet, with a tight-fitting lid, with cooking spray. Over medium-high heat, brown the chicken on both sides, turning it once, 8 minutes. Remove the chicken to a plate.

-Lift the onions from the marinade and add them to the skillet. Cook, stirring occasionally, until they are limp and brown, but not soft, 10 minutes. Return the chicken to the pan. Pour in the reseved marinade, including the solids. Cover the pan and simmer for 20 minutes. Turn the chicken, cover, and continue cooking until the meat is white near the bone, 15 to 20 minutes. Remove bay leaf before serving. This dish goes great with brown rice.