Ingredients
4 (6-ounce) skin-on bone-in chicken thighs
1 tablespoon fresh thyme leaves (1/4 cup stems)
2 garlic cloves, minced
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Instructions
Preheat oven to 425°F (220°C)
Pat chicken dry and season skin with 1/2 teaspoon salt and pepper
Place 2 thyme stems under the chicken skin, then top with remaining thyme leaves
In a small bowl, whisk together garlic, olive oil, lemon juice, and remaining salt
Brush marinade over chicken flesh and skin
Place thighs skin-side up on a rack in a rimmed baking sheet
Bake 45 minutes or until skin is golden and internal temperature reaches 165°F (74°C)
Let rest 10 minutes before serving
Notes
Use bone-in thighs for better heat distribution and moisture
Adjust rack position to 1/3 height for even browning
Spritz chicken occasionally with pan juices for extra basting
Substitute olive oil with coconut oil if preferred
Replace lemon juice with apple cider vinegar for non-acidic flavor
- Prep Time: 15
- Cook Time: 45
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 110mg