Step 1

Put the chicken and onion in a large bowl and sprinkle with the taco seasoning. Drizzle with the oil and toss well to coat. Cover with plastic and refrigerate for at least 2 hours and up to overnight.

Step 2

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with 2 layers of foil.

Step 3

Arrange the chicken and onions on the prepared baking sheet in a single layer, skin-side up. Roast until the skin is crisp and the chicken is just cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 45 minutes.

Step 4

While the chicken cooks, stir the crema together with the lime juice and zest and cilantro. Season with salt.

Step 5

Arrange the chicken and onions on a serving platter and garnish with the cilantro sprigs. Serve with the lime crema on the side.