Lemon + Herb Roasted Chicken Thighs

Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free

Roasted chicken thighs are simply the best. They’re brimming with flavor and hard to overcook, so even the greenest of chefs can master a perfectly roasted chicken thigh. Add some lemon and herbs, and you’re as good as gold. If you’re looking for a side to pair this with, I recommend the Roasted Broccolini with Lemon + Olives.

Serves 4 to 6

• 8 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon salt
• 1 tablespoon chopped fresh thyme, plus more for serving
• 1½ teaspoons lemon pepper
• 2 teaspoons fresh lemon juice
• 4 garlic cloves, minced
• 2 lemons, sliced

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, combine the chicken thighs, olive oil, salt, thyme, lemon pepper, garlic, and lemon juice and toss to coat well.

Place the lemon slices in an even layer on the prepared baking sheet. Place the chicken thighs over the lemon slices and bake for 40 minutes.

Move the baking sheet to the top rack, set the oven to broil, and broil the chicken thighs for 30 seconds to 1 minute to crisp the chicken skin, being careful not to burn it.

Garnish with additional thyme, if desired.