Sheet Pan Lemon-Thyme Chicken Thighs

Name: Sheet Pan Lemon-Thyme Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds, bone-in, skin-on chicken thighs; 1, thinly sliced lemon; 1 tablespoon, chopped fresh thyme; 2 tablespoons olive oil; 3, minced garlic cloves; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Crispy-skinned chicken thighs roasted with lemon and thyme, finished with a golden herb crust.

Cuisine: American

Category: Sheet Pan

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 pounds, bone-in, skin-on chicken thighs
1, thinly sliced lemon
1 tablespoon, chopped fresh thyme
2 tablespoons olive oil
3, minced garlic cloves
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Pat chicken thighs dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon chopped fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 3: Rub the mixture evenly over both sides of the chicken thighs. Arrange thighs skin-side up on the baking sheet, then top each with 1 lemon slice.
Step 4: Roast for 25-30 minutes, flipping once halfway, until skin is golden brown and internal temperature reaches 165°F (74°C).
Step 5: Rest for 5 minutes before serving to lock in juices.