I eat more chicken thighs than I care to admit, and I usually just throw them in the crockpot while I’m at work and shred them for chicken to add to anything for the next week (more like 2 days).
I decided to be a bit more creative this time, and add actual seasoning and flavor to the chicken during cooking. This recipe couldn’t be easier and results in a slightly crispy skin without the mess of pan searing the chicken prior to baking.
Baked Lemon Chicken Thighs
12 chicken thighs
juice of 1 lemon
1 lemon, sliced
2 tbsp olive oil
1 tsp thyme
1 tsp rosemary
salt & pepper
// Preheat oven to 425.
Place thighs in a large baking dish, and dry them with a paper towel.
Pour the olive oil, lemon juice and all seasonings over the top and mix so the thighs are coated.
Scatter the lemon slices over the chicken and bake for 45 minutes, flipping the thighs halfway through.